Pork Tenderloin stuffed with Chorizo Recipe
Pork Tenderloin with Chorizo Cheese and Spinach - This a wonderful tasty recipe, the pork tenderloin is stuffed with a mixture of Chorizo sausage, cheese and spinach. A perfect meal for any day of the week.
Ingredients
Serves 4
500g Pork tenderloin
250g frozen spinach, thawed, and squeezed
100g strong or smoked cheddar cheese, grated
50 - 75g Chorizo Sausage
3 cloves of garlic, crushed
2tbsp Extra Virgin Olive Oil
Salt and pepper
Kitchen string or unwaxed dental floss
Stuffed Pork Tenderloin Recipe
Method
Preheat oven to 220ºc
Mix together the spinach, grated cheese and chorizo, add 1/4 teaspoon of salt.
In another bowl mix the crushed garlic with 1 tablespoon of the olive oil and 1/4 teaspoon of salt, set aside.
Butterfly the pork tenderloin by laying it on a large cutting board. Holding a sharp knife, blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stop just short of the opposite edge so that the tenderloin remains in one piece. Open the meat up as you would a book. Cover with plastic film and with a meat mallet, rolling pin or heavy pan, pound the pork to an even thickness of about 1/4-inch.
Spread the spinach mixture in the center of the pork, leave 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 pan over medium-high heat. Reduce the heat to medium and lightly brown the pork on all sides for about 4 to 6 minutes.
Brush the top of the pork with the garlic mixture; season with pepper.
Transfer the pan to the oven and roast the pork until fully cooked.
Allow to rest on a clean cutting board for 5 minutes before slicing.
You can make this ahead of time and store in the fridge for up to 8 hours before cooking.
Serve with your choice of seasonal vegetables, potatoes or rice.
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