Say “Hola” to this delicious pork dinner with a tropical mango gastrique.
Chorizo Stuffed Pork Tenderloin, Mango Gastrique
2018-09-07 15:47:41
Serves 4
Ingredients
- 1 fresh chorizo sausage
- 2 slices white bread, crust removed, torn into small pieces
- 1 shallot
- 3 cloves garlic
- 1 red bell pepper, small dice
- 1 jalapeno pepper, fine mince
- 1 tablespoon fresh thyme leaves
- Kosher salt and ground black pepper
- 1 pork tenderloin, butter-flied, pounded
- 1 tablespoon grape seed oil
- 1 cup sugar
- 1 cup vinegar
- 2 over-ripe mangos, peeled, flesh removed from pit
Instructions
- Preheat medium sauté pan over medium heat and oven to 350°F.
- Remove sausage from casing; place into sauté pan. Break up sausage with a wooden spoon, or spatula; cook to render fat until sausage is cooked through. Remove sausage from pan and drain on a paper towel.
- Add shallots, garlic, and peppers to pan; cook 4–5 minutes to sweat vegetables. Add vegetables to a mixing bowl with bread, thyme, and sausage; mix well. Season stuffing with salt and pepper to taste.
- Season pork with salt and pepper on both sides. Place stuffing along center length of pork; roll up and truss with butchers twine.
- Add grape seed oil to pan; sear pork on all sides. Place pan in oven; cook until internal temperature 140°F. Remove from oven; cover with foil and rest 10–15 minutes.
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