Bryan's Stuff
Home
Recipes
Photos
Related Links
Pork Recipes
Pork Tenderloin Stuffed with Chorizo
2 pounds pork tenderloin
4 Tablespoons Butter
Apple Chutney
1 3/4 cups dried apple (peaches or pears can be substituted) or just one red apple rough chopped
1/4 cup white wine vinegar
1/2 cup raisins or 1 small snack pack box
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon mustard seeds
1 tablespoon finely chopped Serrano chili....or just one patially seeded
1 tablespoon minced garlic
Juice and zest of 1/2 lemon
To make the chutney, combine all the ingredients in an enameled or stainless steel pan and bring to a boil over medium heat. Reduce the heat to low and simmer uncovered, stirring frequently, for 45 minutes to 1 hour. Chill.
Chorizo
1 pound ground pork
2 tablespoons oil
......Ramekin
2 tablespoons red wine vinegar (1/8 cup)
1/4 cup water
......Ramekin
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon ground cloves
Pinch of ground nutmeg
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1 teaspoon salt
1/4 teaspoon ground cumin
......Ramekin
1 teaspoon finely diced seeded serrano chili
......Ramekin
1/2 cup finely diced celery
1/2 cup finely diced onion
H
eat the oil in a sauté pan or skillet over medium-high heat brown the ground pork, breaking up any lumps.
Add the vinegar/water, spices, chili, and cook over low heat for 30 minutes, stirring frequently.
Add the celery and onions and cook 15 minutes. Strain the fat and allow the sausage to cool.
Preheat the oven to 400.
Using a sharp knife, cut a hole through the center of each piece of tenderloin to create a pocket and expand the width of the using your fingers or the handle of a wooden spoon. Stuff the tenderloins with the cooled sausage, then skewer or sew the ends closed loosely.
Sprinkle tenderloins with salt and pepper
Heat the butter in a sauté pan or skillet over high heat, and when it is hot, sear the tenderloins on all sides and then place in the preheated oven. Bake for 10 to 12 minutes, then allow to rest for 5 minutes before slicing.
Slice into medallions, being careful not to press on the uncut portion of the stuffing will come out.
Serve immediately with the apple chutney.
Note: The chutney made be made up to a week in advance and kept refrigerated, and the chorizo can be made up to 2 days in advance and refrigerated. Allow it to reach room temperature before stuffing the tenderloins. it)