Heat oven to 450F. Butterfly the tenderloin until it is laid out flat. Place the butterflied tenderloin between large pieces of plastic wrap. With a meat tenderizer,pound tenderloin until 1/4-inch thickness.
Season the tenderloin on both sides with salt and pepper. Place the chorizo down the center of the tenderloin, patting it down, and leaving about 2 inches on all sides of the chorizo. Roll up the tenderloin. Truss the tenderloin with kitchen string.
Heat a large saut? pan to high heat. Pour in the oil. Place the trussed tenderloin in the hot oil. Sear the tenderloin on all sides evenly, until the bottom has a browned crust.
Slide the skillet into the hot oven. Bake for 12-16 minutes or until an internal temperature of 160F has been achieved.
Remove trussing; slice the tenderloin on a bias. Place the pieces on a platter. Drizzle the tenderloin with marmalade. Serve immediately.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 146 | ||
Calories from Fat: 47 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 72.8mg | 22 % | |
Sodium 131.1mg | 5 % | |
Potassium 443.5mg | 12 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.1g | ||
Protein 23.2g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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