Chorizo-Stuffed Pork Tenderloin

November/December 2010

Your rating: None Average: 3.7 (79 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.

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

9 Reviews for Chorizo-Stuffed Pork Tenderloin


Loved this recipe. Will definitely make it again. I lightened it up by using 1/2 the evoo and 1/3 Cup of cheese.


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.


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.


I used andouille instead of chorizo and this dish was delicious. Definitely a make-again at our house.


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