Chorizo & Red Pepper Stuffed Pork Tenderloin
1 Pork Tenderloin
1 tbsp Broighter Gold Chilli Oil
1/2 Onion, finely diced
1 garlic clove, minced
1 tsp Ancho Chilli Flakes
1 Red Pepper, diced
1 cup Breadcrumbs
1/2 cup Pine Nuts
Small bunch parsley
50g grated parmesan
Team Keep er Lit House Rub
BBQ Used: Kamado Joe Classic II
Cooking Method: Indirect, Roasting
Fuel used: Lumpwood Charcoal
Wood used: Apple wood
Cooking Temperature: 180-200C
- Heat the chilli oil in a skillet over a medium – high heat. Add the onions and garlic to the skillet and saute them for 2-3 minutes.
- Next, finely dice the chorizo and add it to the onions. Cook the chorizo until the oils start to come out and mix with the onions.
- Add the Ancho chilli flakes followed by the red pepper. Cook the stuffing mixture until the peppers have started to soften. Next, add your breadcrumbs and pine nuts. Mix the stuffing until the breadcrumbs have absorbed the oils from the chorizo.
- Just before removing it from the heat, add a handful of chop parsley. Remove the skillet from the BBQ and add your stuffing to a bowl and allow it to cool completely whilst you prepare your tenderloin.
- There isn’t much prep involved with a tenderloin which is one of the bonuses of it but it will generally have some silver skin and fat on the outside which you will want to remove with a sharp knife.
- To butterfly the tenderloin, make one large cut all the way along the centre, not cutting all the way through. Spread the tenderloin out and make two more cuts, one on each side of the original cut.
- Lastly, cover the tenderloin with a sheet of cling film and use a meat tenderiser or cast iron skillet to flatten the meat.
- Season the inside of the tenderloin with the BBQ rub and sprinkle on the grated parmesan. Next, spread your cool stuffing across the entire tenderloin then carefully roll it up. You will need to use butchers twine or cocktail sticks to secure the tenderloin and stop the stuffing from falling out.
- Give the outside of the tenderloin one last coating of BBQ rub before placing it on the BBQ. I have my BBQ setup for indirect cooking at around 180-200C. I added 2 small chunks of apple wood as it works well with pork.
- After 30-40 minutes, check the internal temperature has reached 68-70C in the meat (be careful not to take a reading from the stuffing). Rest the tenderloin for 10 minutes or so then carve it into 1 1/2 inch thick slices
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