If you have been keeping up with me on Instagram, hopefully last week you got a sneak peak of a mouth watering pork tenderloin. I am going to share how I made it, and the technique you need in order to get the beautiful spiral look. It was my birthday last week, and my mom (who I have seen in over a year) came to visit this weekend. I wanted to cook up something nice for her, and for myself, because a guy should have a big platter of meat for a birthday dinner. This is what I came up with, a chorizo stuffed pork tenderloin.
4-6 lbs of Boneless Pork Tenderloin
3 sticks of Chorizo
Salt and Pepper
2 tbsp of Olive Oil
(optional) Balsamic glaze
1) Butterflying the tenderloin.
Laydown the tenderloin, and look at the side of the tenderloin. One should be slightly tapered and one should be a little more round or thicker. Grab the tapered side, this is going to be the side you being the butterfly technique from. To begin the butterfly of the tenderloin, first cut a 1/2 inch 45 degree angle, if needed, spread the meat with your fingers slightly. From here on, until you reach the end you will make 1 inch cuts, parallel to the cutting board, unrolling the meat as you go. Once you make it to the end, it should be fairly flat and unrolled. If need be, you can use a meat tenderizer to flatten it a little bit more.
2) Chorizo Stuffing
Now that you have a new canvas for you art piece, the next step is painting on that canvas. Pepper the inside meat generously, salt the meat lightly since the chorizo tends to have a decent amount of salt in it. Next, Grab 3 sticks of Chorizo, cut them up and apply the chorizo sausage to the pork. Use a fork to separate the chorizo and spread the sausage evenly throughout the pork, ensure you leave a gap of 1 inch from all sides and edges, this will mitigate the chorizo from falling out the sides during cooking.
3) Undo step 1
Since you have the chorizo laying out on top of the pork, roll the meat back together. Roll the meat back together the way you unraveled it. The last cut should be the center of the roll, and the first cut at 45 degree angle will be on the outside or last part of the roll.
4) Tie Down
For the tie, I did a simple knot individually, rather than trussing. How I did this was wrap the cooking string around the bottom and bring each end up like you are getting ready to tie a shoe, except without a bow it will be a knot. As we are getting ready to start the initial tie, intertwine the string 4 times, synch it down and once it is tight, close off the knot. As you tie individually, knot #1 should be at the edge about two fingers width inward. Once knot one is tied, mirror that same knot on the other side, working your way inward(with a rough gap of about two fingers width). This will make it very easy to keep the meat symmetrical and the chorizo pushed to the center rather than the end.
Salt and pepper the outside of the meat, and rub about 2 tbsp of Olive Oil around the outside. Place the meat in a roasting pan and cook at 425 degrees Fahrenheit, roughly between 1 1/2 hours – 2 hours, use a cooking thermometer and ensure the meet is at 160 degrees Fahrenheit. Once it is at 160, take it out and cut the strings.
Slice in 1/4 to 1/2 inch pieces, and it is ready to serve. I drizzled a nice balsamic glaze overtop of my pieces, it complemented the chorizo and pork very nicely.