Stuffed Pork Tenderloins a La Mexicana |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From the Gutsy Gourmet. Said to be a real crowd pleaser. Ingredients:
2 (1 lb) pork tenderloin |
1/2 lb chorizo sausage |
1/2 lb raw prawns, shelled & deveined |
1 shallot, minced |
1 head roasted garlic |
1/2 cup minced red bell pepper |
1/2 cup chopped fresh cilantro |
1 teaspoon ground cumin or 1 teaspoon chili powder |
2 chopped jalapeno peppers, seeds removed |
1 1/2 teaspoons salt |
1 teaspoon ground pepper |
6 italian red pear tomatoes, peeled |
1 cup mexican salsa (jarred or fresh) |
1/2 cup chopped fresh cilantro |
1/2 cup olive oil |
1 shallot, finely diced |
1 medium onion, diced |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon pepper |
1/2 cup red wine |
Directions:
1. With a long thin knife, carefully push a hole longitudinally through a loin strip.
2. Be careful not to come out the side.
3. With your fingers gently open the hole to about 2 inches in diameter.
4. Set the loins aside and combine all the other ingredients in a bowl.
5. Now take the filling and stuff the hole in the loins.
6. Be careful to fill completely.
7. The loins should be about 3 inches in diameter when filled.
8. Some filling may come out the sides in places, but that is OK.
9. Push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter.
10. PLace the stuffed loins on a rack in a covered roaster or baking dish and bake in a preheated 325 degree oven for 40 minutes. You will need to use a rack to keep the loins up out of the oily drippings!
11. Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve with sauce.
12. SAUCE: Saute the onions and shallots in the olive oil.
13. Add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.
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