Chorizo Stuffed Pork Tenderloin Recipe

7 Steps to complete

• 1
  Preheat convection oven to 400°F.
• 2
  In a small bowl; combine Dijon mustard and apple cider vinegar. Set aside until needed.
• 3
  Make a long cut in center of the tenderloin running the length of the meat, stopping about ¼-inch from bottom. Lay the open tenderloin flat, cover with the plastic wrap, pound with the flat side of a meat mallet to ¼-inch thickness starting from the middle and working outward. Season with salt and black pepper. Using a brush spread half of Dijon mustard mix over the pork loin. Set aside until needed.
• 4
  Preheat a skillet for 1 minute over medium heat, add Chorizo and cook for 6 minutes, breaking up while cooking. Add onion and cook for 1 minute, add garlic and cook an additional 30 seconds. Add raisins, thyme, and cook for 1 minute more.
• 5
  Top seasoned tenderloin with shredded Chihuahua® Cheese and cooked Chorizo mixture. Roll pork tenderloin up lengthwise tightly. Tie with kitchen twine every 2-inches. Brush with remaining Dijon mustard mix.
• 6
  Preheat a large cast iron skillet for 2 minutes over medium-high heat; add 1 tablespoon olive oil and sear rolled tenderloin on each side until lightly browned.
• 7
  Transfer skillet to oven and roast for 15 to 20 minutes, turning every 5 minutes, or until tenderloin reaches internal temperature 165°F. Remove from oven, transfer Chorizo Stuffed Pork Tenderloin to a cutting board and rest for 5 minutes. Remove the twine, slice, serve, and enjoy!