Chorizo Stuffed Pork Tenderloin

Chorizo-Stuffed Pork Tenderloin

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach
Cuisine: American


  • 1 10- ounce package frozen spinach thawed and squeezed dry
  • 1/2 cup shredded smoked or extra-sharp Cheddar cheese
  • 2 ounces Spanish chorizo see Note or hard salami, finely chopped
  • 1/2 teaspoon salt divided
  • 3 cloves garlic minced
  • 2 tablespoons extra-virgin olive oil divided
  • 1 1-1 1/4 pound pork tenderloin trimmed
  • 1/4 teaspoon freshly ground pepper


  • Preheat oven to 450°F.
  • 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.
  • 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 to 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, 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 pork 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°F, 15 to 20 minutes. Let rest on a clean cutting board for 5 minutes before slicing.