Chorizo-Stuffed Pork Tenderloin
Shauna Ahern
Updated Jan 26, 2011
Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.
Chorizo-Stuffed Pork Tenderloin
- Prep Time 20 hr 0 min
- Total 1 hr 40 min
- Servings 4
- Ingredients 6
Ingredients
- 1 pound (16 ounces) pork tenderloin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 ounces (1/2 cup) ground chorizo sausage
- 1 1/2 tablespoons olive oil
- 1/4 cup ginger lime marmalade or your favorite marmalade
Instructions
-
Step1Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
-
Step2Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
-
Step3Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
-
Step4Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
-
Step5Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.
Nutrition
360
Calories
20g
Total Fat
29g
Protein
14g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 360
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 24%
- Sodium
- 560mg
- 23%
- Potassium
- 600mg
- 17%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 10g
- Protein
- 29g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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