Stuffed Pork Tenderloins a La Mexicana Recipe

Name: Stuffed Pork Tenderloins a La Mexicana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (1 lb) pork tenderloin; 12 lb chorizo sausage; 12 lb raw prawns, shelled & deveined; 1 shallot, minced; 1 head roasted garlic; ½ cup minced red bell pepper; ½ cup chopped fresh cilantro; 1 teaspoon ground cumin or 1 teaspoon chili powder; 2 chopped jalapeno peppers, seeds removed; 1 ½ teaspoons salt; 1 teaspoon ground pepper; 6 italian red pear tomatoes, peeled; 1 cup mexican salsa (jarred or fresh); ½ cup chopped fresh cilantro; ½ cup olive oil; 1 shallot, finely diced; 1 medium onion, diced; 1 teaspoon chili powder; 1 teaspoon salt; 1 teaspoon pepper; ½ cup red wine

Servings: persons

2 (1 lb) pork tenderloin
12 lb chorizo sausage
12 lb raw prawns, shelled & deveined
1 shallot, minced
1 head roasted garlic
½ cup minced red bell pepper
½ cup chopped fresh cilantro
1 teaspoon ground cumin or 1 teaspoon chili powder
2 chopped jalapeno peppers, seeds removed
1 ½ teaspoons salt
1 teaspoon ground pepper
6 italian red pear tomatoes, peeled
1 cup mexican salsa (jarred or fresh)
½ cup chopped fresh cilantro
½ cup olive oil
1 shallot, finely diced
1 medium onion, diced
1 teaspoon chili powder
1 teaspoon salt
1 teaspoon pepper
½ cup red wine

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.
11
You will need to use a rack to keep the loins up out of the oily drippings!
12
Slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve with sauce.
13
SAUCE: Saute the onions and shallots in the olive oil.
14
Add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 (1 lb) pork tenderloin, 12 lb chorizo sausage, 12 lb raw prawns, shelled & deveined, 1 shallot, minced, and more.

Yes, Stuffed Pork Tenderloins a La Mexicana falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pork Tenderloins a La Mexicana

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