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Chorizo Stuffed Pork Tenderloin Recipe

Chorizo Stuffed Pork Tenderloin Recipe

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50 Min
5 to 6
Servings
16
ingredients

Chorizo Stuffed Pork Tenderloin Recipe is an impressive main course for holidays or family gatherings. Perfectly seasoned Supremo® Brand Pork Chorizo from V&V SUPREMO®, raisins, and Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® come together in this tantalizing entrée.

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Ingredients

7 Steps to complete

  • 1
    Preheat convectional oven to 400°F.
  • 2
    In a small bowl; combine Dijon mustard and apple cider vinegar. Set aside until needed.
  • 3
    Make a long cut in center of the tenderloin running the length of the meat, stopping about ¼-inch from bottom. Lay the open tenderloin flat, cover the with plastic wrap, pound with the flat side of a meat mallet to ¼-inch thickness starting from the middle and working outward. Season with salt and black pepper. Using a brush spread half of Dijon mustard mix over the pork loin. Set aside until needed.
  • 4
    Preheat a skillet for 1 minute over medium heat, add Chorizo and cook for 6 minutes, breaking up while cooking. Add onion and cook for 1 minute, add garlic and cook an additional 30 seconds. Add raisins, thyme, and cook for 1 minute more.
  • 5
    Top seasoned tenderloin with shredded Chihuahua® Cheese and cooked Chorizo mixture. Roll pork tenderloin up lengthwise tightly. Tie with kitchen twine every 2-inches. Brush with remaining Dijon mustard mix.
  • 6
    Preheat a large cast iron skillet for 2 minutes over medium-high heat; add 1 tablespoon olive oil and sear rolled tenderloin on each side until lightly browned.
  • 7
    Transfer skillet to oven and roast for 15 to 20 minutes, turning every 5 minutes, or until tenderloin reaches internal temperature 165°F. Remove from oven, transfer Chorizo Stuffed Pork Tenderloin to a cutting board and rest for 5 minutes. Remove the twine, slice, serve, and enjoy!
Preheat convectional oven to 400°F.; In a small bowl; combine Dijon mustard and apple cider vinegar. Set aside until needed.; Make a long cut in center of the tenderloin running the length of the meat, stopping about ¼-inch from bottom. Lay the open tenderloin flat, cover the with plastic wrap, pound with the flat side of a meat mallet to ¼-inch thickness starting from the middle and working outward. Season with salt and black pepper. Using a brush spread half of Dijon mustard mix over the pork loin. Set aside until needed.; Preheat a skillet for 1 minute over medium heat, add Chorizo and cook for 6 minutes, breaking up while cooking. Add onion and cook for 1 minute, add garlic and cook an additional 30 seconds. Add raisins, thyme, and cook for 1 minute more. ; Top seasoned tenderloin with shredded Chihuahua® Cheese and cooked Chorizo mixture. Roll pork tenderloin up lengthwise tightly. Tie with kitchen twine every 2-inches. Brush with remaining Dijon mustard mix. ; Preheat a large cast iron skillet for 2 minutes over medium-high heat; add 1 tablespoon olive oil and sear rolled tenderloin on each side until lightly browned.; Transfer skillet to oven and roast for 15 to 20 minutes, turning every 5 minutes, or until tenderloin reaches internal temperature 165°F. Remove from oven, transfer Chorizo Stuffed Pork Tenderloin to a cutting board and rest for 5 minutes. Remove the twine, slice, serve, and enjoy!

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