Pork Tenderloin with Chorizo, Roasted Red Peppers, and Manchego

Thursday, April 11, 2013

I'll be the first to say it - this dish ain't pretty. 


The likelihood it will ever grace the pages of Food Gawker or Tastespotting is slim to none.  

Usually, that sort of rejection (or anticipated rejection in this case) would bum me out and send me scouring the Internet for ways to improve my food photography (type A much?).  But not this time, my friends.  I knew from the start that this pork tenderloin wouldn't be winning any awards for most photogenic. 


You see, I intentionally stuffed it so full of chorizo, cheese and roasted red peppers that it was literally busting at the seams; requiring me to "sew it up" with toothpicks in odd places and resulting in an ugly rolled up mess with random toothpick ends sticking out everywhere.  

The possibility of slicing the tenderloin in such a way as to maintain the pinwheel shape for a picture perfect plate never even existed - I was lucky that I was able to successfully transfer it to a plate without sacrificing a portion to King.
And I'm okay with the ugliness.  What is sacrificed in the way of plate appeal is more than made up for in terms of flavor. 


The combination of the pork, oozy gooey manchego cheese, spicy chorizo and tangy roasted red peppers  was ridiculous.  Ridiculous in a good way.  Which is the exact opposite of  ridiculous in bad way used to describe something like the way I look attempting the crane pose during hot yoga.  Nothing pretty about that, I assure you.


The highlight is the chorizo.  If you have never tasted chorizo, please drop whatever you are doing and go buy some, now.  Seriously.  Andale andale, arriba arriba.  

Chroizo is a spicy Spanish style sausage seasoned with spices like paprika and garlic.  It's good with eggs.  It's good in sweet potato hash.   It's good in tacos.  It's good in every way you could possibly dream up to eat it. 

And now I'm craving chorizo.


Good thing I have the second loin thawing in the fridge to cook tonight. 

Pork Tenderloin Stuffed with Chorizo, Roasted Red Peppers and Manchego
Serves: 8
Prep Time: 25 minutes
Cook Time:  30-40 minutes
Total time:Approximately 1 hour

Ingredients:
4-5 pounds pork tenderloin (usually 2 in a pack)
1 1/2 pounds chorizo sausage, removed from casing
8 ounces of manchego sliced into 1/2 inch pieces
1 small jar of roasted red peppers, sliced into 1 /2 inch pieces
1 teaspoon of garlic powder
1 teaspoon of salt
1/2 teaspoon of pepper
6 10 inch pieces of kitchen twine

Tip: I usually go ahead and make two loins (they come two to a pack at Costco) and freeze one for later.  But if you want to just make one, halve the ingredients.

Directions:
Preheat oven to 425 degrees. Butterfly pork tenderloin (just in case, video here). Season pork tenderloin with salt, pepper, and garlic powder (split amounts evenly among loins). Heat large skillet oven safe over medium heat. Add chorizo and brown approximately 5 minutes. Remove chorizo and allow to cool; drain and wipe skillet clean. Top butterflied pork tenderloin with a layer of the cheese slices, then the red pepper slices, and finally the chorizo, leaving a one inch border from edges. Tightly roll up pork tenderloin and secure with kitchen twine, starting with middle and then the ends. Secure ends with tooth picks if necessary (not the one you are freezing because the toothpicks will puncture the plastic wrap). If you are freezing one loin, tightly wrap it in saran wrap and then foil and freeze. Heat the skillet over medium high heat. Add pork tenderloin and brown for 2 minutes on each side. Move pan to oven and cook for 30 minutes or until pork reaches an internal temperature of 160 degrees.  Allow to rest 5 minutes before removing twine and slicing to serve.

6 comments:

  1. The recipe sounds great, I can't wait to try it. I have a pork tenderloin recipe that requires stuffing as well. Instead of pounding it flat (been there, got the t-shirt) I
    actually use a long carving knife and cut open the tenderloin from the end. I then actually stuff the filling in from the end. A little messy but effective.
    Big plus, "No Toothpicks"!

    ReplyDelete
    Replies
    1. I'd love to hear your recipe! Always looking for new ways to prepare pork tenderloin.

      Delete
  2. Now I'm craving chorizo too. Cheese and peppers is one of the best combos for chorizo (beside fried eggs).

    ReplyDelete
    Replies
    1. Maria, now I'm craving fried eggs (and bacon)!

      Delete
  3. Do you cook the chorizo first?

    ReplyDelete

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