Rating: 4.75 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
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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.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • 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.

  • 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.

  • 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.

  • 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 degrees F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.

Tips

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 Facts

345 calories; protein 32.9g; carbohydrates 4.2g; dietary fiber 2.1g; sugars 0.5g; fat 21.6g; saturated fat 7.1g; cholesterol 100.6mg; vitamin a iu 8453.5IU; vitamin c 4.6mg; folate 106.8mcg; calcium 199mg; iron 2.7mg; magnesium 90.7mg; potassium 767.1mg; sodium 668.5mg; thiamin 1.3mg.
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