CHORIZO-STUFFED PORK TENDERLOIN
Chorizo rolled up in a butterflied pork tenderloin packs a savory punch when topped with a drizzle of ginger-lime marmalade.
Categories Entree
Time 1h40m
Yield 4
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
- Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
- Heat a large sauté pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
- Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160°F has been achieved.
- Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 75 mg, Fiber 0 g, Protein 29 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 10 g, TransFat 0 g
SPANISH STYLE PORK CHOPS WITH CHORIZO AND ROASTED RED PEPPER SAUCE AND GREEN BEANS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 375 degrees F.
- Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
- While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
- Bring 1 to 2 inches of water to a boil in another skillet with a lid.
- Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through.
- Place green beans in boiling water. Salt it and cook 2 to 3 minutes. Drain and dress with a squeeze of lemon, a drizzle of extra-virgin olive oil and salt and pepper.
- Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce. Serve with green beans, garnished with Marcona or toasted almonds, Cheesy Rice and/or crusty bread, for plate-mopping.
- Melt butter over medium heat in a medium sauce pot. Add rice and toast in butter 2 minutes. Add stock and bring rice up to a boil. Cook rice 17 to 18 minutes until tender and liquids are absorbed. Remove from heat, fluff rice with fork, then stir in the parsley and cheese. Season the rice with salt and pepper, to taste.
- Yield: 4 servings
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Ease of preparation: easy
CHORIZO-STUFFED PORK LOIN
Provided by Jose Garces
Categories main-dish
Time P1DT1h45m
Yield 6 servings
Number Of Ingredients 31
Steps:
- In a large container, whisk together 1/2 cup salt and 1 gallon (16 cups) water. Put the pork loin in the container and seal tightly. Brine the pork, refrigerated, for at least 24 hours before using.
- To make the marinade, remove the stem and seeds from the Nora and ancho chiles. Toast the chiles in a dry pan until just fragrant but no color forms, about 2 minutes. Place the chiles and hot water in a blender and blend on high until smooth. Add the garlic, honey, thyme, rosemary, pepper, olive oil and 1 teaspoon salt and blend again until smooth. Let cool.
- In a small bowl, blend together one-quarter of the marinade with the butter. Set aside at room temperature.
- Remove the pork loin from the brine and pat dry. Using a knife-honing steel, hollow out the very center of the pork loin. Place the Bilbao sausage in the hole you have created. Spread the remaining marinade evenly on the stuffed pork loin and allow it to marinate at least 20 minutes and up to 2 hours.
- Preheat the oven to 375 degrees F. Place the pork loin on a roasting rack and roast until the internal temperature reaches 140 degrees F, 45 minutes to 1 hour. Remove from the oven, brush the butter-marinade mixture all over the pork and allow to rest for at least 10 minutes before carving.
- Plate on a large platter and garnish with toasted pine nuts, arugula leaves and Chimichurri if using. Serve with Tamal en Cazuela if desired.
- In a blender, combine the white wine vinegar, chile flakes, bay leaves and garlic. Blend until smooth. Combine the mixture with the parsley, oregano and olive oil. Season to taste.
- Melt 2 tablespoons of the butter in a saucepan over medium heat and cook the corn kernels until they are translucent, about 10 minutes. Add 5 cups of the chicken stock and bring to a boil over high heat. Slowly whisk in the cornmeal and continue stirring until the mixture begins to thicken, about a minute or so.
- Decrease the heat to low and cook, stirring frequently, until the tamal is very thick and creamy, 35 to 40 minutes. Add the remaining 1/2 cup chicken stock and stir to incorporate. Add the cream and remaining 3 tablespoons butter and stir to combine. Season to taste with salt and pepper. Keep warm until serving time, or cover and refrigerate for up to 2 days and rewarm over medium-low heat, adding more stock as needed to restore the creamy texture.
CHORIZO, PORK BELLY & CHICKPEA CASSEROLE
A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture
Provided by Barney Desmazery
Categories Main course
Time 2h50m
Number Of Ingredients 16
Steps:
- 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
- Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.
Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium
SPANISH PORK WITH BEANS
Providing all five of your 5-a-day, this flavour-packed butterbean stew pairs perfectly with lean pork shoulder steaks - perfect to enjoy after a workout
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Mix the crushed garlic, 1 tbsp of the oil and 1 tsp smoked paprika together in a shallow dish and turn the pork steaks over in the mix to coat them on both sides. Heat a large non-stick frying pan and fry the pork for about 4 mins on each side to part-cook and brown them, then remove them from the pan.
- Add the rest of the oil to the pan and fry the onions, carrots and sliced garlic, stirring frequently for 10 mins until the veg starts to caramelise a little. Pour in the sherry vinegar, allowing it to sizzle in the heat, then add the peppers, bouillon, rosemary, any juices left in the dish from the pork, the cherry tomatoes, tomato purée, remaining 3 tsp paprika and beans.
- Lay the pork steaks on top, then cover the pan and cook for 20 mins until the pork and vegetables are tender. The pork will be cooked and juicy, but not fall apart. Remove the pork from the pan, stir in the parsley and a squeeze of lemon juice, if using.
- If you're following our Healthy Diet Plan, eat two portions of the pork and beans now and chill the rest for another day. Will keep for up to two days. To serve the second night, just reheat in a pan.
Nutrition Facts : Calories 454 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
CHORIZO STUFFED PORK TENDERLOIN
This is a decadent way to serve tenderloin to your meat-loving dinner guests. A fair amount of prep is involved, but the results are well worth the effort.
Provided by Lazarus
Categories Pork
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Marinade:.
- In a small bowl mix together onion, garlic, olive oil, vinegar, mustard and lemon juice. Set aside.
- Roast:.
- Heat oil in a large skillet over medium heat.
- Add green onions, sausage meat, and paprika.
- Cook, stirring frequently, until sausage crumbles and begins to brown.
- Add chives, stir a few times, and remove from heat to cool.
- Butterfly tenderloins lengthwise, and pound with a mallet until they are 1/2 inch thick.
- Remove stems from swiss chard, and lay over tenderloin, covering the entire surface without overlapping.
- Place a wide line of sausage stuffing lengthwise down the center of the tenderloin.
- Roll pork into a log. Use butcher's twine to tie the roll at 2 inch intervals.
- Place pork rolls in a shallow dish or sealable freezer bag. Pour over marinade, ensuring that all sides of the rolls are covered with onion pieces. Cover and refrigerate for 3 hours.
- Preheat grill to medium high heat.
- Sear all sides of rolls, then turn off heat directly below the rolls. Prepare the grill for indirect cooking by moving all rolls to the side without heat, and reduce the other burner to medium.
- Cook rolls to an internal temperature of 160F (Should take approx 20 minutes, but base cooking time on thermometer, if possible).
- Remove to a cutting board, and tent with foil for 10 minutes.
- Remove strings, slice rolls, and enjoy!
Nutrition Facts : Calories 437.6, Fat 28.1, SaturatedFat 7.4, Cholesterol 117.4, Sodium 426.4, Carbohydrate 8.1, Fiber 2.5, Sugar 2.2, Protein 38.1
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CHORIZO-STUFFED PORK TENDERLOIN - EATINGWELL
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- Combine spinach, cheese, chorizo (or salami) and 1/4 teaspoon salt in a bowl. Combine garlic, 1 tablespoon oil and the remaining 1/4 teaspoon salt in another bowl; set aside.
- To butterfly the tenderloin, lay it on a large cutting board. 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. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
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