CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

Chorizo Stuffed Pork Tenderloin

Misty's
recipe box


Printview my recipes
this recipe viewed 20 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

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

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Pork On Pork Chops (chorizo And Chipotle Stuffed Pork Chops)
   by sealibra75








Stuffed Pork Tenderloin
   by sgre52160



2 pork tenderloins 1/2 cup minced pork (from tenderloin ends) 1 cup finely diced and peeled granny smith apples 2 cloves minced garlic 1/2 tsp each paprika and powdered ginger 2 tbsp chopped fres




Mushroom-stuffed Pork Tenderloin
   by sgre52160



5 tablespoons extra-virgin olive oil, plus more for brushing 4 slices bacon, chopped 8 ounces cremini mushrooms, thinly sliced Kosher salt and freshly ground pepper 1 clove garlic, finely chop




Apple Stuffed Pork Tenderloin
   by bdogsf49








Minnesota Stuffed Pork Tenderloin
   by sgre52160



2 tbsp butter 2 cups finely chopped onion 4 garlic cloves, minced Salt and pepper 2 boxes wild-rice blend (discard seasoning packets) 1 1/2 cups chopped, toasted walnuts 1/2 cup dried cranberrie





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.