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stuffing chorizo sausage bread crumbs cheese white onion tenderloin pork tenderloin poblano chile Garlic Cream Sauce cream chorizo sausage garlic stuffing
Viewed: 46 - Published at: 9 years agoIngredients
- Pork Stuffing
- 1 lb chorizo sausage, cooked, and allowed to cool
- 1/2 cup Japanese-style bread crumbs
- 1 lb monterey jack cheese, shredded
- 1 white onion, julienne
- Pork Tenderloin
- 1 1/2 lbs pork tenderloin
- 1/2 roasted poblano chile (pealed, with seeds)
- Roasted Garlic Cream Sauce
- 1 quart heavy whipping cream
- 1/4 lb chorizo sausage
- 1/4 cup roasted garlic
- prepared stuffing
Method
- Stuffing:.
- Add all ingredients to mixer and mix well.
- Pork Tenderloin:.
- Butterfly tenderloin and pound out until flat.
- Place stuffing down middle of the tenderloin.
- Place roasted pablono over stuffing.
- Roll tenderloin and secure with butcher twine.
- Brown all four sides of tenderloin.
- Place in oven at 350 degrees for 8-10 minutes or until internal temperature is 160 degrees.
- Allow to cool slightly, remove strings, cut into medallions.
- Roasted Garlic Cream Sauce:.
- Using a sauce pan reduce cream by almost half on medium heat.
- Add chorizo and roasted garlic to thicken slightly for approximately 7-8 minutes, stirring occasionally.
- Mix until smooth.
