Chorizo-Stuffed Pork Tenderloin

From EatingWell: 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.

READER'S COMMENT:

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

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6 Reviews for Chorizo-Stuffed Pork Tenderloin

03/19/2011

chinn

Recommends this recipe

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

Comments

12/04/2010

Anonymous

I used hard salami instead of Chorizo. This dish was delicious and I'll make it again.

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12/04/2010

Anonymous

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

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11/28/2010

memphisbelle

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.

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11/15/2010

Anonymous

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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