Chorizo-Stuffed Pork Tenderloin
You can never have too many main course recipes, so give Chorizo-Stuffed Pork Tenderloin a try. One serving contains 313 calories, 30g of protein, and 20g of fat. This gluten free, dairy free, and primal recipe serves 4. Head to the store and pick up pepper, ginger lime marmalade, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 1 hour and 40 minutes.
Instructions
Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat.
Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
Season the tenderloin on both sides with salt and pepper.
Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo.
Roll up the tenderloin. Truss the tenderloin with kitchen string.
Heat a large sauté pan to high heat.
Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
Slide the skillet into the hot oven.
Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
Remove trussing; slice the tenderloin on a bias.
Place the pieces on a platter.
Drizzle the tenderloin with marmalade.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Finca La Malena Malbec. It has 5 out of 5 stars and a bottle costs about 14 dollars.
Finca La Malena Malbec
100% Malbec from eastern Mendoza. Limestone and clay soils, cool winters and warm summers provide great fruit concentration, and smooth tannins. Dark ruby in color reflecting light in an array of orange/purple hues. Pleasant nose filled with hints of red forest fruits and herbs. Young round tannins give it a silky sensuous texture that leads to a rich mouthfeel. Mouthwatering layers of red berries, plum, vanilla and spice open as it warms up, delivering a rich varietal character. A delicate finish that bridges the gap between drinks and lingers well after the last sip.