Stuffed Pork Tenderloin

Z'Tejas Southwest Grill Recipe

1 lb chorizo sausage, cooked, and allowed to cool
1/2 cup Panko bread crumbs
1 pound monterey jack cheese, shredded
1 white onion, julienne cut

Pork Tenderloin:
1 1/2 pounds pork tenderloin
1/2 roasted poblano chile (pealed, with seeds)

Roasted Garlic Cream Sauce:
1 quart heavy whipping cream
1/4 lb chorizo sausage
1/4 cup roasted garlic

Stuffing: Add all ingredients to mixer and mix well.

Pork Tenderloin: Butterfly tenderloin and pound out until flat. Place stuffing down middle of the tenderloin. Place roasted poblano over stuffing. Roll tenderloin and secure with butcher twine. Brown all four sides of tenderloin. Place in oven at 350 degrees for 8 to 10 minutes or until internal temperature is 160 degrees. Allow to cool slightly, remove strings, cut into medallions.

Roasted Garlic Cream Sauce: Using a sauce pan reduce cream by almost half on medium heat. Add chorizo and roasted garlic to thicken slightly for about 7 to 8 minutes, stirring occasionally. Mix until smooth.

No comments:

Post a Comment