Photograph by Abby at Eat the Right Stuff. Place the pork between two sheets of plastic wrap and pound it with a meat pounder (or rolling pin) to flatten it slightly.Remove the casing from the chorizo and cut the meat into 1/4” dice.Sauté the onion, lightly seasoned with salt and freshly ground black pepper, in olive oil until it softens and starts to turn golden. Enjoy over 3,000 recipes, entertaining tips, and travel adventures! Great stuffing for the tenderloin and a good matching pilaf too. Cook for 1 minute, then stir in the stock and bring it to a boil. Pork stuffed in pork is tops. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. That looks just delicious! I have some leftover prok neck and chorizo languishing in my freezer - perhaps this is something I can try with them. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145 degrees F, 15 to 20 minutes. These pieces of pancetta aren’t long enough to wrap the tenderloin; if this is the only kind available, buy two 3-ounce bags to make sure there is enough pancetta. Taste and add salt or freshly ground black pepper, as needed.Line up the slices of pancetta so they are slightly overlapping to form a pancetta rectangle. To butterfly the tenderloin, lay it on a large cutting board. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. Reduce the heat to medium and lightly brown the pork on all sides, 4 to 6 minutes total. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Bake for 25-30 minutes or until the pork is cooked through. 1 (10 ounce) package 1 10-ounce package frozen spinach, thawed and squeezed dry, ½ cup shredded smoked or extra-sharp Cheddar cheese, 2 ounces 2 ounces Spanish chorizo (see Note) or hard salami, finely chopped, 2 tablespoons extra-virgin olive oil, divided, 1 1 1-1 1/4 pound pork tenderloin, trimmed, © 2020 EatingWell.com is part of the Allrecipes Food Group. Roll pork into a log. Please email sophiekiblogger@gmail.com if interested. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. I will save the recipe for winter though... Pork, chorizo, more pork and chorizo! ?Katie, yep, Abby's recipe combines so many wonderful flavors...I think I'd better have the last of the leftovers for lunch!Maria, yes, the pork was moist and tender - kept that way by the pancetta.Kevin, you're a man after my own heart. Add the diced chorizo and cook until the onions begin to caramelize. Chorizos are all over the world... that amazes me!!! Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside. Participants come from very different backgrounds and have widely divergent interests. 1 1-1 1/4 pound pork tenderloin, trimmed Once you master stuffing a pork tenderloin--you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string--you won't want it any other way. Manju, I hope you do make the gnocchi! Season well with black pepper. When the rice is done, stir in the remaining half of the spinach.Serve slices of Stuffed Pork Tenderloin with Chorizo, Spinach, Lemon, and Pancetta over a bed of Spinach and Chorizo Pilaf.NOTE: The pancetta slices must be long enough to wrap all the way around the stuffed tenderloin; this size of pancetta is available only from deli counters and specialty stores in most of the US. Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. We would like to feature this recipe on our blog. . For example, the recipe calls for “2 picante (hot) chorizo sausages.” I don't know about London (where Abby lives), but in the US, chorizo comes in many sizes and forms, including fresh and dry-cured, and is imported from many different countries.I ultimately decided the stuffing would be good with any of the multitude of available chorizos. Let rest on a clean cutting board for 5 minutes before slicing. 1 pork tenderloin (1 – 1 1/4 pounds) 31 g protein 2 ounces Spanish chorizo or hard salami, finely chopped 1/2 teaspoon salt, divided 3 cloves garlic, minced 2 tablespoons extra-virgin olive oil, divided 1 1-1 1/4 pound pork tenderloin, trimmed 1/4 teaspoon freshly ground pepper. In this event, food writers are paired with a randomly assigned partner, and asked to cook and review one recipe from their partner’s blog.
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