Pork Tenderloin with Chorizo, Roasted Red Peppers, and Manchego Recipe
Who eats only one meat per dish? Multitask!
- 4-5 pounds pork tenderloin (usually 2 in a pack)
- 1 1/2 pounds chorizo sausage, removed from casing
- 8 ounces of manchego sliced into 1/2 inch pieces
- 1 small jar of roasted red peppers, sliced into 1 /2 inch pieces
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 6 10 inch pieces of kitchen twine
Tip: I usually go ahead and make two loins (they come two to a pack at Costco) and freeze one for later. But if you want to just make one, halve the ingredients.
1) Preheat oven to 425 degrees. Butterfly pork tenderloin (just in case, video here). Season pork tenderloin with salt, pepper, and garlic powder (split amounts evenly among loins).
2) Heat large skillet oven safe over medium heat. Add chorizo and brown approximately 5 minutes. Remove chorizo and allow to cool; drain and wipe skillet clean. Top butterflied pork tenderloin with a layer of the cheese slices, then the red pepper slices, and finally the chorizo, leaving a one inch border from edges.
3) Tightly roll up pork tenderloin and secure with kitchen twine, starting with middle and then the ends. Secure ends with tooth picks if necessary (not the one you are freezing because the toothpicks will puncture the plastic wrap). If you are freezing one loin, tightly wrap it in saran wrap and then foil and freeze.
4) Heat the skillet over medium high heat. Add pork tenderloin and brown for 2 minutes on each side. Move pan to oven and cook for 30 minutes or until pork reaches an internal temperature of 160 degrees. Allow to rest 5 minutes before removing twine and slicing to serve.