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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Glaze
1/2 cup peach preserves
1 (or more if desired) canned chipotle peppers in adobo sauce, finely diced
1 large garlic clove, crushed
Tenderloin
1 pork tenderloin
8 oz. pork chorizo sausage
1 tub (8 oz.) garden vegetable cream cheese spread
3 oz. Mexican shredded four cheese
1 lb. sliced bacon, divided
1/3 cup brown sugar
Dash ground black pepper
Preheat oven to 400.
Glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.
On cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness. Spread chorizo over tenderloin and then the cream cheese down center and sprinkle shredded cheese on top. Roll-up tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.
Place bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish. Bake for 25 minutes or until tenderloin reaches 160-165 degrees, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.
Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly. Remove from pan.
Slice tenderloin and place on a beautiful serving platter. Drizzle with any glaze and sprinkle with caramelized bacon. Yield: 6 servings.
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BACON WRAPPED STUFFED PORK TENDERLOIN WITH A PEACH-CHIPOTLE GLAZE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
Glaze
1/2 cup peach preserves
1 (or more if desired) canned chipotle peppers in adobo sauce, finely diced
1 large garlic clove, crushed
Tenderloin
1 pork tenderloin
8 oz. pork chorizo sausage
1 tub (8 oz.) garden vegetable cream cheese spread
3 oz. Mexican shredded four cheese
1 lb. sliced bacon, divided
1/3 cup brown sugar
Dash ground black pepper
Preheat oven to 400.
Glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.
On cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness. Spread chorizo over tenderloin and then the cream cheese down center and sprinkle shredded cheese on top. Roll-up tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.
Place bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish. Bake for 25 minutes or until tenderloin reaches 160-165 degrees, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.
Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly. Remove from pan.
Slice tenderloin and place on a beautiful serving platter. Drizzle with any glaze and sprinkle with caramelized bacon. Yield: 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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