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Chorizo-Stuffed Pork Tenderloin

November/December 2010

Your rating: None Average: 3.7 (112 votes)

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.



READER'S COMMENT:
"I used hard salami instead of Chorizo. This dish was delicious and I'll make it again. "
Chorizo-Stuffed Pork Tenderloin

11 Reviews for Chorizo-Stuffed Pork Tenderloin

09/19/2015
Anonymous
Question

Can sweet Italian sausage be substituted for chorizo in this recipe, and, if so, does it have to be pre-cooked? Thank you.

Comments
08/20/2015
Anonymous
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.

Comments
03/04/2015

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.

Comments
03/04/2015

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.

Comments
05/11/2014
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.

delicious
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