Plantain & Chorizo Stuffed Pork Tenderloin
1 pork tenderloin, cleaned and trimmed with silver skin removed
2 small chorizo sausages, casings removed, diced
2 ripe plantains peeled and diced
1/4 white onion, finely chopped
2 teaspoons chopped garlic
small bunch cilantro, roughly chopped
1/4 cup orange juice
1/4 chicken stock
4 tbsp butter
2 tbsp oregano
pinch Kosher salt
pinch black pepper
Slice the pork loin long wise down the middle, then cover with plastic wrap and pound with a meat mallet until its about 1/4 inch thick, set aside.
Sautee plantains in a 2 tablespoons butter, on medium high heat, until plantains are soft and cooked through.
Remove from pan and place the plantains on a paper towel covered plate to soak up any remaining butter.
Add chorizo to the pan with onion, salt, pepper, and oregano, cooking until the onion is translucent.
Place in a non-reactive bowl with the plantains and cilantro. Toss lightly until well mixed.
Fill the pork loin about half way across with the filling.
Preheat the oven to 400 degrees. Roll it up and tie with about 6 pieces of butchers twine. Heat up an oven safe skillet with remaining butter. Dust the outside of the loin with salt and pepper and place carefully in the skillet and brown on both side. Add orange juice, chicken stock, and garlic.
Place the skillet into the oven, and roast for about 25 minutes, or until desired temperature is reached, basting occasionally.
Let rest about 10 minutes before slicing.