Cheesy Sausage Stuffed Pork Tenderloin (New Year's Eve)
Submitted by happyzhangbo
Butterflied pork tenderloin stuffed with spinach, smoked cheddar, and chorizo, then seared and roasted until juicy. This show-stopping stuffed pork is ready in under an hour and worthy of any celebration.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
48 minWant to impress your dinner guests without spending all day in the kitchen? This is your move.
Pork tenderloin gets butterflied and pounded thin, then rolled around a savory filling of spinach, smoked cheddar, and finely chopped chorizo or salami.
A quick sear locks in the juices before the whole thing hits a hot oven until perfectly cooked through.
Slice it open and you get those beautiful spiral cross-sections that look like you trained at a culinary academy.
The garlic-oil brush on top is the finishing touch that ties everything together.
Pro Tips
- Squeeze the thawed spinach really dry. Any extra moisture will make the filling fall apart when you slice
- Pound the tenderloin to an even thickness so it rolls up tightly and cooks uniformly
- Tie the roast with kitchen string at 2-inch intervals so it holds its shape during searing and roasting
- Let the pork rest for 5 minutes before slicing so the juices redistribute and the filling stays put
- An instant-read thermometer is your best friend here. Pull it at 145 degrees for juicy, slightly pink pork
Ingredients
Directions
Preheat oven to 450°F.
Mix together spinach, cheese, chorizo (or salami) and ¼ teaspoon salt in a medium bowl.
Mix well garlic, 1 tablespoon oil and the remaining ¼ teaspoon salt in another small bowl; set aside.
To butterfly the tenderloin, place 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 open a book. Cover with plastic wrap.
With a meat mallet or heavy pan, pound the pork to an even ¼ inch thickness.
Spread the spinach mixture evenly 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 oil in a large ovenproof skillet over medium-high heat.
Reduce the heat to medium and lightly brown the pork on all sides, about 5 minutes total.
Brush the top with the reserved garlic mixture, season with pepper to taste.
Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the thickest part registers 145°F, 16 to 20 minutes.
Allow to rest on a clean cutting board or working surface for a few minutes.
Slice and serve warm.
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