As you can tell, we’re pretty happy about pork in our house. In moderation, pork is one of our favorite foods. We do eat quinoa, kale, apples, jasmine rice, spinach, eggs, and polenta, as well. Pork is just part of a healthy diet. Even bacon, once in a while.
But once in a while, when the mood strikes, we combine pork with pork, for even more extravagant flavor.
(And then eat grilled broccoli and teff porridge for the next day.)
If you’d like to see Danny butterflying a pork tenderloin, pounding it thin, stuffing it with chorizo, and roasting it, then click here to watch the video.
And the chorizo? Well, your favorite kind will do. If you buy chorizo in links, then simply slice through the casings and pull out the meat for this dish. But if you would like a recipe to make your own, may we suggest this one?
Perhaps this weekend you could stuff a tenderloin, as well.
Chorizo-Stuffed Pork Tenderloin
1-pound pork tenderloin
kosher salt and cracked black pepper
4 ounces fresh chorizo sausage
3 tablespoons olive oil (grapeseed or canola would work well too)
1/4 cup of your favorite marmalade (we used a ginger lime marmalade made by Pim of ChezPim fame)
Butterfly the tenderloin (see the video if this confuses you). Continue cutting until it is laid out flat.
Put the unfurled tenderloin between large pieces of plastic wrap. Pound it as thin as you can with a meat tenderizer.
Season the tenderloin on both sides with salt and pepper.
Put the chorizo in the middle of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. (If you put chorizo over the entire tenderloin, it will spill out the sides during the cooking.)
Truss the tenderloin with kitchen string (and again, if you are not sure how to do this, be sure to watch the video).
Preheat the oven to 450°.
Bring a large sauté pan to high heat. Pour in the oil. Put the trussed tenderloin in the hot oil. Allow it to cook on high heat until the bottom has browned and achieved a lovely crust. Sear it on all sides evenly.
Slide the skillet into the hot oven. Cook the tenderloin until it has reached an internal temperature of 160°.
Slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade.