Chorizo Stuffed Loin


  1. Place all ingredients in a bowl, except the tenderloin and salsa verde.
  2. Cut the tenderloin into two pieces and then butterfly each.
  3. In a bowl, thoroughly mix all ingredients. Roll the tenderloin over the mixture and place it in a pan to be baked. Repeat with the other tenderloin pieces.
  4. Sprinkle with seasoning and bake to desired temperature.
  5. Remove from oven and let stand for 4 minutes. Slice the tenderloin in half and arrange it on a plate.
  6. Ladle the salsa verde sauce over top and serve.


  • 6 oz Braveheart® Black Angus Beef Tenderloin
  • 1/4 cup bread crumbs, dry
  • 1 cup chorizo
  • 1/4 cup Contigo® Cheese, Cheddar, shredded
  • 1/4 cup Contigo® Cheese, Monterey Jack, shredded
  • 1/4 cup Peak Fresh Produce® Cilantro, Fresh
  • 1 tsp Peak Fresh Produce® Garlic, Clove(s)
  • 1/4 cup Peak Fresh Produce® Onion(s), Green
  • 1 Peak Fresh Produce® Onion(s), Red, chopped
  • 1 tsp Roma® Oil, Olive
  • 1/2 tsp Roma® Tomato Paste
  • 1/2 cup salsa, verde
  • 1 pinch salt and pepper
  • 1/2 tsp vinegar, apple cider
  • 1 cup West Creek® Beef Broth, Canned
  • 1/2 tsp West Creek® Lemon Juice