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STUFFED PORK TENDERLOIN Recipe

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This recipe for STUFFED PORK TENDERLOIN is from Liz & Chris' Kitchen , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PORK STUFFING
1 lb chorizo sausage, cooked, and allowed to cool
1/2 cup Japanese-style bread crumbs
1 lb Monterrey jack cheese, shredded
1 white onion, julienne

PORK TENDERLOIN
1/2 lb port tenderloin
1/2 roasted poblano chile (pealed, with seeds)

ROASTED GARLIC CREAM SAUCE
1 quart heavy whipping cream
1/2 lb chorizo sausage
1/4 cup roasted garlic
Directions:
Directions:
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 pablono over stuffing.
Roll tenderloin and secure with butcher twine.
Brown all four sides of tenderloin.
Place in oven at 350 degrees for 8-10 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 approximately 7-8 minutes, stirring occasionally.
Mix until smooth.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45

 

 

 

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