Pork tenderloin stuffed with mushrooms and chorizo

It's Friday night and I have no place to go. I distinctly recall an earlier time in my life when Friday meant happy hour in a trendy place that turned into dancing in the 'hot' nightclub which would segue into crawling in bed sometime around 3 am smelling like vodka.  And, sometimes, puke.  Man, I miss those days.  Actually, I did get a text invite to join a friend at a local pick-up joint for drinks but it just didn't appeal to me.  First of all, I don't mind being the wing man but my days of looking cute for the general good of the community are long gone.  It's a painful realization to know that I am now the 'friend with the great personality.'  And, of course, there's the fact that I have no need to stand awkwardly at a bar, smiling at anyone who looks in my direction in hopes that a conversation (and a free drink - let's be totally honest here) will follow.  No, the sad truth is I'd rather be at home with Paul than anywhere else.  Plus, I get to cook all night if I want, and going to bed with a full tummy and a mild wine buzz at ten pm seems a lot safer.  Yes, growing old is often bittersweet.

This particular Friday night I toted home a pork tenderloin that I got at the grocery on my lunch hour.  I had mushrooms in the fridge, so with very little effort I give you - Stuffed Pork Tenderloin and Brussel Sprouts.


Stuffed Pork Tenderloin

1 pork tenderloin, 2-3 lbs
1/4 lb Mexican chorizo (can substitute pancetta or regular bacon)
8 oz sliced baby bella mushrooms
2 cloves grlic, minced
1/4 cup unseasoned bread crumbs
1/2 cup minced parsley and rosemary

Parsley topping for the pork
4-5 sprigs of parsley
1 sprig rosemary
zest of one lemon
olive oil

chop the parsley, rosemary and lemon zest until fine.  mix with a small amount of olive oil.

Fillet the tenderloin by slicing down the middle without cutting all the way through.  Open the tenderloin, cover with wax paper or plastic wrap and pound with a mallet until the fillet is uniformly flattened to 1/2 inch thickness.

Saute the chorizo over medium heat until cooked through and no longer pink.  Add the sliced mushrooms.  Cook until the mushrooms are brown and have released their liquid.  Add olive oil to the pan if needed.  Add the garlic, saute until soft.  Remove from heat.  Add the breadcrumbs and herbs.  Mix thoroughly, adding more olive oil if needed.  Spread the mushroom mixture over the filleted pork.  Starting at one side, fold the tenderloin over the mushroom filling and secure with toothpicks that have been soaked in water.  Season on all sides with salt and pepper, rub with olive oil.  Grill until internal temperature reaches 140 degrees.  Allow meat to rest for 10 minutes.  Slice into 3/4 inch medallions and garnish with the parsley topping.

Recipe adapted from www.foodnetwork.com


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