Chorizo Stuffed Pork Tenderloin with Mango Gastrique
10
Minutes Prep Time
10
Minutes Cook Time
4
Servings
INGREDIENTS
1 fresh chorizo sausage
2 slices white bread, crust removed, torn into small pieces
1 shallot
3 cloves garlic
1 red bell pepper, small dice
1 jalapeno pepper, fine mince
1 tablespoon fresh thyme leaves
Kosher salt and ground black pepper
1 pork tenderloin, butter-flied, pounded
1 tablespoon grape seed oil
1 cup sugar
1 cup vinegar
INSTRUCTIONS
Preheat medium sauté pan over medium heat and oven to 350°F.
Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel.
Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffing with salt and pepper to taste.
Season pork with salt and pepper on both sides. Place stuffing along center length of pork; roll up and truss with butchers twine.
Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes.
