Posts tagged tenderloin

Chorizo-Stuffed Pork Tenderloin

Recipe: Chorizo-Stuffed Pork Tenderloin

This mouthwatering pork tenderloin is stuffed with chorizo, cheese and spinach. Once you master stuffing a pork tenderloin—you just cut the tenderloin almost in half lengthwise, pound it, fill it and tie it closed with kitchen string—you won’t want it any other way. Serve with sautéed red peppers tossed with capers, parsley and sherry vinegar and roasted potatoes. To double this recipe, use 2 skillets or brown the tenderloins one at a time.

Ingredients

  • 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

Instructions

  1. Preheat oven to 450°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Personal Notes

Make Ahead Tip: Prepare through Step 4, wrap tightly and refrigerate for up to 8 hours.

Cooking time (duration): 45 min

Number of servings (yield): 4

Inspired By: Chorizo-Stuffed Pork Tenderloin
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Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

Recipe: Maple-Chili Glazed Pork Medallions

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 2 teaspoons canola oil
  • 1/4 cup apple cider
  • 1 tablespoon maple syrup
  • 1 teaspoon cider vinegar

Instructions

  1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Maple-Chili Glazed Pork Medallions
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Mustard-Maple Pork Tenderloin

Maple Mustard Pork Tenderloin

Recipe: Maple Mustard Pork Tenderloin

Pork tenderloin is about as lean as it comes so it’s a great healthy option, but it shouldn’t be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Ingredients

  • 3 tablespoons Dijon mustard, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons canola oil
  • 1/4 cup cider vinegar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage

Instructions

  1. Preheat oven to 425°F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Cooking time (duration): 45 min

Inspired By: Maple Mustard Pork Tenderloin
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Shrimp Stuffed Fillet

Shrimp Stuffed Fillet Mignon Recipe: Shrimp Stuffed Fillet

Ingredients

  • 3 tablespoons olive oil, in all
  • 1 teaspoon finely minced onions
  • 1 teaspoon finely minced green onions
  • 1 teaspoon finely minced celery
  • 1 teaspoon finely minced red bell pepper
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/4 pound small shrimp
  • 2 tablespoons water
  • 2 tablespoons fine, dried bread crumbs
  • Emeril’s Essence Creole Seasoning
  • 4 Filet Mignons, 6 to 7 ounces each, trimmed

Instructions

  1. Preheat the oven to 400 degrees.
  2. In a saute pan, over medium heat, add the 1 tablespoon of the olive oil. When the oil is hot, add the onions, green onions, celery, red peppers, shallots, and garlic. Saute for 1 to 2 minutes. Add the shrimp, water and bread crumbs. Season with Essence and cook for 2 minutes. Remove from heat and allow to cool for at least 15 minutes.
  3. Using a small sharp knife, cut a slit about 2 inches along into the side of each steak forming a pocket. Season the meat with Essence inside and out of the pocket. Using a spoon, fill each pocket with about 1/4 cup of the stuffing.
  4. In a large saute pan, heat the remaining olive oil, over medium heat. When the oil is hot, add the filets and sear for 2 to 3 on each side. Remove the pan from the heat and place in the oven. Roast for 6 to 8 minutes for medium rare.

Personal Notes

Emeril’s Essence can be purchased in the spice isle of most grocery stores.
Any size shrimp will do. Just cut large shrimp into bite-sized pieces.

Cooking time (duration): 40 min

Number of servings (yield): 4

Inspired By: Rock Shrimp Stuffed Fillet

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