I am always looking for new ways to infuse unique flavors in to my family meals and this pork tenderloin has quickly become one of our favorites! Chorizo is great too because it has so much flavor on it’s own that it doesn’t need a ton of additional added spices. I’ll take that any day! I love anything that makes my job easier…thanks, chorizo!
The spiciness of the chorizo and the sweetness of the carrot is the perfect balance of sweet and spicy. Plus, this dish couldn’t be easier!
You simply make little pockets all throughout the pork…
Then gently press the chorizo and carrot in to each pocket. Layer the holes on each side so that they are on opposite sides of each other. That way you get a beautiful marbling as you slice through your meat.
Then you gonna get real crazy with that garlic! Grate it in to a paste and rub it all over the tenderloin…
Season with paprika, black pepper and kosher salt…
Pour beer and chicken stock across the tenderloin (avoiding your seasoning!) and bake.
Carrot & Chorizo Pork Tenderloin
1 lb pork tenderloin
2 small organic carrots, grated on medium holes
4 T. chorizo, removed from casing
1/3 c. dark beer
1/3 chicken stock
1-2 cloves grated garlic
Preheat oven to 400 degrees. Mix together carrots and chorizo. Using a small pairing knife and your fingers, gently make small pockets throughout the tenderloin and stuff with carrot/chorizo mixture. Rub garlic all over the tenderloin and shower with salt, pepper and paprika. Place tenderloin in a glass baking dish and pour the chicken stock and beer along the sides. Cover with foil and bake for 30-40 mins or until no longer pink in the center.