Chorizo Stuffed Pork Tenderloin
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Serves/Makes: 8
Ready in: 30-60 minutes
***FOR THE PORK TENDERLOIN***
- 3 pounds pork tenderloin
- 2 chorizo sausage, cut in half lengthwise
- 2 tablespoons olive oil
- salt and freshly ground black pepper, to taste
***FOR THE SAUCE***
- 8 ounces smoked bacon, finely chopped
- 3 cloves garlic, peeled mashed and minced
- 1/2 large onion, peeled, cored and chopped
- 1 orange, zest and juice only
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 cup Mojo Criollo marinade sauce
- 1/2 cup amber rum
- 1 cup ripe papaya puree (canned is ok)
- 1/8 cup molasses
- 1/2 cup ketchup
- 1 tablespoon Louisiana hot sauce
- 1/2 tablespoon Worcestershire sauce
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon dry mustard (dissolved in the vinegar)
FOR THE PORK TENDERLOIN: Trim any excess fat and silver skin off the pork tenderloin. Run a long thin knife through the center of the tenderloin and stuff with the chorizos. Rub with the olive oil and season with the salt and pepper. Sear in a large hot, oven proof skillet all around and place in a pre-heated 450 degrees F oven for 10-15 minutes or until the pork reaches 150 degrees F internal temperature. The pork call also be seared on all sides on a char-grill to desired doneness. FOR THE SAUCE: In a large heavy sauce pan, saute the bacon until browned over medium-high heat. Carefully remove all but 1/4 cup of rendered fat. Add the garlic and onion and continue to cook for 4-6 minutes or until onion is caramelized. Add the orange zest and saute another minute. Add the brown sugar and cook 2-3 minutes. Add the salt, deglaze with the orange juice and cook another 3-5 minutes to reduce the volume of the juice. Add all remaining ingredients, reduce heat and simmer 15-20 minutes. To serve, mirror each serving plate with the BBQ sauce and top with 2-3 bias slices of the stuffed pork tenderloin.
Recipe Source: cdkitchen.com
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