Pork Tenderloin Stuffed with Chorizo
This dish gives new meaning to the term sweet and sour. The tangy apple chutney is a wonderful complement to the succulent pork stuffed with spicy sausage. Use any leftover sausage for breakfast, fried as patties and served with eggs. The chutney can be made up to a week in advance and kept refrigerated, and the chorizo can be made up to two days in advance and kept refrigerated. Allow it to reach room temperature before stuffing the tenderloins.
- Pork Tenderloins - 2 pounds
- Apple Chutney
- Apples - 1-3/ cups, diced (alt. peaches or pears)
- White Wine Vinegar - 1/4 cup
- Raisins - 1/2 cup
- Brown Sugar - 1/2 cup
- Granulated Sugar - 1/2 cup
- Mustard Seeds - 1 teaspoon
- Serrano Chili - 1 tablespoon, finely chopped, seeded
- Garlic - 1 tablespoon, minced
- Juice and zest of 1/2 lemon
- Pork - 1 pound, ground
- Reserved scraps from trimming tenderloins
- Oil - 2 tablespoons
- Red Wine Vinegar - 2 tablespoons
- Dried Oregano - 1/2 teaspoon
- Dried Basil - 1/2 teaspoon
- Dried Thyme - 1/4 teaspoon
- Ground Cloves - 1/4 teaspoon
- Pinch of ground nutmeg
- Chili powder - 1 tablespoon
- Freshly ground black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Ground Cumin - 1/4 teaspoon
- Serrano Chili - 1 teaspoon, finely diced, seeded
- Water - 1/4 cup
- Carrot - 1/2 cup, finely diced
- Celery - 1/2 cup, finely diced
- Onion - 1/2 cup, finely diced
- Clarified Butter - 2 tablespoons
- Salt and freshly ground pepper to taste
Trim the fat and silver skin from the pork tenderloins and cut them into four serving pieces. Wrap in plastic wrap and set aside in the refrigerator.
To make the chutney: Combine all the ingredients in a non-aluminum pan and bring to a boil over medium heat. Reduce the heat to low and simmer uncovered, stirring frequently, for 45 minutes to 1 hour. Chill.
To make the chorizo: Heat the oil in a saute pan or skillet over medium-high heat. Add the ground pork and trimmings and saute until the pork turns brown, breaking up any lumps. Add the vinegar, spices, chili, and water, and cook over low heat for 30 minutes, stirring frequently. Add the carrot, celery, and onion and cook 15 minutes. Strain the fat and allow the sausage to cool.
Preheat the oven to 400 F. Using a sharp knife, cut a hole down through the center of each piece of tenderloin to create a pocket. Expand the width of the pocket using your fingers or the handle of a wooden spoon. Stuff the tenderloins with the cooled sausage, then skewer or sew the ends closed loosely.
Heat the butter in an ovenproof saute pan or skillet over high heat. When it is hot, sear the tenderloins on all side. Sprinkle with salt and pepper and place in the preheated oven. Bake for 10 to 12 minutes, then allow to rest for 5 minute before slicing.
To serve: Slice into medallions, being careful not to press on the uncut portion or the stuffing will come out. Divide the slices among warmed serving plates. Mound apple chutney to one side of each plate.