Sunday, September 23, 2018
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| Mushroom and Chorizo-Stuffed Pork Tenderloin |
"This is a mouth-watering recipe for pork tenderloin. I invented the recipe myself due to the fact I idea the ingredients could cross well together and that they do. I serve it with a sparkling inexperienced salad and fried rice."
Ingredients :
- 1 red meat tenderloin
- 2 tablespoons Worcestershire sauce, divided
- 1/2 small onion
- 1/4 cup chopped mushrooms
- three cloves garlic, minced
- 1 teaspoon steak seasoning
- 1 small chorizo sausage, thinly sliced, slices cut in half
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
|---|
- Preheat oven to 375 ranges F (a hundred ninety degrees C).
- Cut red meat tenderloin down the center lengthwise almost all the way through, leaving the 2 facets attached; sprinkle with 1 tablespoon Worcestershire sauce.
- Stir onion, mushrooms, and garlic together in a bowl. Distribute mushroom mixture evenly along center of beef; sprinkle with last Worcestershire sauce and steak seasoning. Lay chorizo slices calmly along mushroom stuffing.
- Pierce tenderloin with four or 5 skewers crosswise through each edges; wrap butcher's wire round skewers, as if lacing shoelaces, and pull tenderloin closed around stuffing. Tie ends of wire collectively; place tenderloin in a baking dish.
- Bake in the preheated oven until pork is slightly purple on the center, and an instantaneous-read thermometer inserted near the center of the pork reads at the least a hundred forty five degrees F (74 degrees C), 20 to 30 minutes. Remove string and skewers; cut into 2-inch thick medallions to serve.
Notes :
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