- 1 whole pork tenderloin silver skin removed 1 lb (454 g)
- 2 large whole shallots
- 100 g (3.5 oz.) cured smoked chorizo sausage
- 1 tbsp (15 ml) minced garlic
- 1 red pepper washed
- 1 tbsp (15 ml) olive oil
- ¼ cup (60 ml) bread crumbs
- 2 tsp (10 ml) fresh thyme leaves
- zest of one lemon
- olive oil
- 7-8 slices of thin, cold prosciutto
- Chop the shallots, garlic and red pepper into small dice. Thin slice the chorizo and dice ¼-inch (.31-cm) squares.
- Place a medium skillet over medium heat, add the oil and allow to heat 1 minute. Add the shallots, garlic and red pepper and sauté until shallot are just starting to caramelize and soften. Add the chorizo and cook for 2 minutes, just to slightly crisp up.
- Remove from the pan and into a bowl add the fresh thyme, lemon zest and bread crumbs stir to combine. Add a few good turns of fresh pepper.
- Allow mixture to cool in the refrigerator.
- Place the pork on cutting board. Make a cut all the way along, and about halfway through the fillet, so that you can open it like a book. Flatten it slightly.
- Stuff with the now cooled chorizo mixture, then close it up again.
- Place a large piece of cling wrap on the cutting board and lay the prosciutto in overlapping slices. Space them out to the length of the pork.
- Work quickly as prosciutto gets hard to work with as it warms.
- Place pork along the edge of laid out prosciutto. Roll up like a cigar. Nice and firm. Place pork on a tray seam side down.
- Preheat oven to 375F (190C).
- Bake until meat registers 145 degrees, approximately 15-18 minutes. Tip: make sure you are checking the internal temperature of the tenderloin and not the chorizo filling!
- Tent tenderloin in tinfoil to let rest for 10 minutes.