Yield: 4 servings
Are you a meat lover? Using a lean pork tenderloin (with the silver skin removed,) stuffed with cured smoked chorizo sausage and thinly sliced prosciutto to melt all over the meaty heaven. Your craving for meat will be no longer!
Ingredients:
- 1 whole pork tenderloin silver skin removed 1 lb (454g)
- 2 large whole shallots
- 100 g (3.5oz) cured smoked chorizo sausage
- 1 tablespoon (15ml) minced garlic
- 1 red pepper washed
- 1 tablespoon (15ml) olive oil
- ¼ cup (60ml) bread crumbs
- 2 teaspoons (10ml) fresh thyme leaves
- Zest of one lemon
- Olive oil
- 7-8 slices of thin cold, prosciutto
Method:
Chop the shallots, garlic and red pepper into small dice. Thin slice the chorizo and dice ¼ inch (.31cm) squares.
Place a medium skillet over medium heat, add the oil and allow to heat 1 minute. Add the shallots, garlic and red pepper and sauté until shallot are just starting to caramelize and soften. Add the chorizo and cook for 2 minutes, just to slightly crisp up.
Remove from the pan and into a bowl add the fresh thyme, lemon zest and bread crumbs stir to combine. Add a few good turns of fresh pepper.
Allow mixture to cool in the refrigerator.
Place the pork on cutting board. Make a cut all the way along, and about halfway through the fillet, so that you can open it like a book. Flatten it slightly.
Stuff with the now cooled chorizo mixture, then close it up again.
Place a large piece of cling wrap on the cutting board and lay the prosciutto in overlapping slices. Space them out to the length of the pork.
Work quickly as prosciutto gets hard to work with as it warms.
Place pork along the edge of laid out prosciutto. Roll up like a cigar. Nice and firm. Place pork on a tray seam side down
Preheat oven to 375F (190°C).
Bake until meat registers 145 degrees, approximately 15-18 minutes. Tip: make sure you are checking the internal temperature of the tenderloin and not the chorizo filling!
Tent tenderloin in tinfoil to let rest for 10 minutes.
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