Healthy Tailgate Recipe- Chorizo-Stuffed Pork Tenderloin
The first home Gamecock Football game is right around the corner! Don’t ruin your diet by munching on wings, chip, and burgers all day! Try this healthy tailgate recipe: pork tenderloin…guaranteed to be the star of the tailgate!
Chorizo-Stuffed Pork Tenderloin
Yields 4 servings
1 10-oz. package frozen spinach, thawed and squeezed dry
1⁄2 cup shredded smoked or extra sharp cheddar cheese
2 oz. Spanish chorizo or hard salami, finely chopped
1⁄2 teaspoon salt, divided
3 cloves garlic, minced
2 tablespoon extra-virgin olive oil
One 1-1 1⁄4 pound pork tenderloin, trimmed
1⁄4 teaspoon freshly ground pepper
- Preheat oven to 450
- Combine spinach, cheese, chorizo (or salami) and 1⁄4 teaspoon salt in a bowl. Combine garlic, 1tablespoon oil and the remaining 1⁄4 teaspoon salt in another bowl; set aside.
- To butterfly the tenderloin, lay in on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center for the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, sound the pork into an ever 1⁄4 inch thickness.
- Spread the spinach mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends as you roll. Tie kitchen string firmly lengthwise around the roast to secure the two ends, and then tie it crosswise at 2-inch intervals.
- Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Reduce the heat to medium and lightly brown the port on all sides, 4 to 6 minutes total. Brush the top with the reserved garlic mixture; season with pepper. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°, 15-20 minutes.