Chorizo-Stuffed Pork Tenderloin

10 Reviews
From: EatingWell Magazine November/December 2010

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won't want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

Ingredients 4 servings

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  • 1 10-ounce package frozen spinach, thawed and squeezed dry
  • 1/2 cup shredded smoked or extra-sharp Cheddar cheese
  • 2 ounces Spanish chorizo (see Note) or hard salami, finely chopped
  • 1/2 teaspoon salt, divided
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 1-1 1/4 pound pork tenderloin, trimmed
  • 1/4 teaspoon freshly ground pepper

Preparation

  • Active

  • Ready In

  1. Preheat oven to 450 °F.
  2. Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
  3. To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  4. Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, then tie it crosswise at 2-inch intervals.
  5. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 °F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.
  • Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.
  • Note: Spanish-style chorizo is a seasoned, fully cooked smoked pork sausage. Find it near other cured sausages in well-stocked supermarkets, specialty food stores or online at tienda.com.

Nutrition information

  • Per serving: 345 calories; 22 g fat(7 g sat); 2 g fiber; 4 g carbohydrates; 33 g protein; 107 mcg folate; 101 mg cholesterol; 1 g sugars; 0 g added sugars; 8454 IU vitamin A; 5 mg vitamin C; 199 mg calcium; 3 mg iron; 668 mg sodium; 767 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value), Folate (27% dv), Zinc (22% dv), Magnesium (21% dv), Calcium (20% dv), Potassium (19% dv), Iron (15% dv).
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable, 4 lean meat, 1 1/2 fat

Reviews 10

September 19, 2015
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By: EatingWell User
Question Can sweet Italian sausage be substituted for chorizo in this recipe, and, if so, does it have to be pre-cooked? Thank you.
August 20, 2015
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By: EatingWell User
Fabulous! Both delicious and beautiful! The 450 degree oven and 20 minutes were perfect. My husband and I both loved it. Will definitely make again. Would be impressive for entertaining.
March 04, 2015
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By: eric.kellysmith
I made this dish using salami instead of the chorizo and it turned out fantastic. Cooking did take longer than the recipe called for. It's more like 45 minutes. I will definitely make it again. It is a perfect dish for company.
May 11, 2014
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By: LeAnna Quartuccio
low and slow would have been better I made this with hot chorizo and extra-sharp shredded cheddar. It was really good, but it definitely took longer than 15-20 minutes to cook all the way through (more like 45 minutes), and the high temp (450F) meant the outside got a little dry. If I make this again, I will be adjusting the temp to 350F and letting it cook slowly for an hour or more. Pros: delicious Cons: timing
March 19, 2011
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By: Jen Chinn
Outstanding! Made this exactly per the recipe, with no changes, and it was outstanding. Pork was perfectly done after 15 mins - moist & flavorful. Loved the garlic crust. I used hot chorizo & extra sharp cheddar. Pros: Quick, easy, impressive
December 04, 2010
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By: EatingWell User
I used hard salami instead of Chorizo. This dish was delicious and I'll make it again.
December 04, 2010
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By: EatingWell User
Loved this recipe. Will definitely make it again. I lightened it up by using 1/2 the evoo and 1/3 Cup of cheese.
November 28, 2010
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By: txdiva
This is THE BOMB! Definitely a company dinner that will impress. I used chorizo flavored soy-based products instead because they contains no grease. I just fry it up in a little olive oil. Look for it in your grocer's refrigerator case. You can also find frozen Mexican flavored soy or non-meat burger-like crumbles at most health food stores that work just as well. The soy chorizo tastes just like pork chorizo without all the grease. I served it with a ceasar salad topped with avocados, Mexican rice, and asparagus steamed in white wine and garlic.
November 15, 2010
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By: EatingWell User
The best tenderloin recipe ever? Its outstanding and super easy to make. The garlic crust is phenomenal. I could not find cooked chorizo so I used the uncooked and microwaved it for 2 min on high before chopping it. I also upped the chorizo to 4oz because I love sausage and my BMI and LDL can handle it.

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