Chorizo Stuffed Loin
Chorizo Stuffed Loin
Directions
- Place all ingredients in a bowl, except the tenderloin
and salsa verde.
- Cut the tenderloin into two pieces and then butterfly each.
- 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.
- Sprinkle with seasoning and bake to desired temperature.
- Remove from oven and let stand for 4 minutes. Slice the tenderloin in half and arrange it on a plate.
- Ladle the salsa verde sauce over top and serve.
Ingredients
- 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
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
