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|
|Calories from Fat: 47 (32%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 146
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