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