Chorizo-Stuffed Pork Tenderloin with Ginger Lime Marmalade
A butterflied pork tenderloin stuffed with savory ground chorizo and finished with sweet ginger lime marmalade. The tenderloin is pounded thin, rolled around the spiced chorizo filling, then seared and roasted to perfection. The combination of smoky chorizo and bright citrus marmalade creates a balanced flavor profile that's elegant enough for dinner parties yet simple enough for weeknight meals. Perfect for those who want to their pork game with minimal ingredients and maximum impact.
Ingredients
- 1 pound pork tenderloinchicken breast1:13
Butterfly and pound chicken breast similarly but reduce cooking time to 145°F internal temperature
Full guide → - ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 4 ounces ground chorizo sausageItalian sausage1:14
Ground Italian sausage provides similar texture but milder, herb-forward flavor
- 1 ½ tablespoons olive oil
- ¼ cup ginger lime marmaladeapricot preserves1:14
Apricot preserves offer similar sweetness with stone fruit notes instead of citrus
Instructions
- 1
Heat oven to 450°F
- 2
Butterfly the tenderloin until laid out flat
- 3
Place butterflied tenderloin between plastic wrap and pound with meat tenderizer until 1/4-inch thickness
- 4
Season tenderloin on both sides with salt and pepper
- 5
Place chorizo down the center of tenderloin, patting down and leaving about 2 inches on all sides
- 6
Roll up the tenderloin and truss with kitchen string
- 7
Heat large sauté pan to high heat and pour in oil
- 8
Place trussed tenderloin in hot oil and sear on all sides until bottom has browned crust
- 9
Slide skillet into hot oven and bake for 12-16 minutes or until internal temperature reaches 160°F
- 10
Remove trussing and slice tenderloin on a bias
- 11
Place pieces on platter and drizzle with marmalade
- 12
Serve immediately
Tips
Use a meat mallet to pound the tenderloin evenly - uneven thickness will cook unevenly and affect the final presentation.
Don't overfill with chorizo or it will squeeze out during rolling. Pat the chorizo firmly but leave proper borders.
Let the seared tenderloin rest for 2-3 minutes before slicing to prevent juices from running out.
Good to Know
Store sliced leftovers covered in refrigerator for up to 3 days. Reheat gently in 300°F oven to prevent drying out.
Can butterfly, stuff, and truss up to 1 day ahead. Store covered in refrigerator and bring to room temperature 30 minutes before cooking.
Serve immediately while warm. Pairs well with roasted vegetables or rice pilaf.
Common Mistakes
Don't skip the searing step or the exterior won't develop proper flavor and color.
Avoid overcooking past 160°F internal temperature or the tenderloin will become dry and tough.
Substitutions
Ground Italian sausage provides similar texture but milder, herb-forward flavor
Full guide →Apricot preserves offer similar sweetness with stone fruit notes instead of citrus
Full guide →Butterfly and pound chicken breast similarly but reduce cooking time to 145°F internal temperature
Full guide →FAQ
Can I use a different type of sausage for stuffing?
Yes, Italian sausage, breakfast sausage, or even crumbled bacon work well. Remove casings from sausage links and use the meat directly.
What if I don't have kitchen string for trussing?
You can use toothpicks spaced every 2 inches along the seam, or carefully place seam-side down in the pan and don't flip during searing.
How long will this keep in the refrigerator?
Properly stored, cooked stuffed tenderloin will keep for 3-4 days refrigerated. Slice only what you plan to eat immediately for best texture.