Mushroom and Chorizo-Stuffed Pork Tenderloin

Mushroom and Chorizo-Stuffed Pork Tenderloin

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Bill Ligertwood 8

"This is a mouth-watering recipe for pork tenderloin. I invented the recipe myself because I thought the ingredients would go well together and they do. I serve it with a fresh green salad and fried rice."
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45 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 3.9g
  • 1%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 527 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut pork tenderloin down the center lengthwise nearly all the way through, leaving the two sides attached; sprinkle with 1 tablespoon Worcestershire sauce.
  3. Stir onion, mushrooms, and garlic together in a bowl. Distribute mushroom mixture evenly along center of pork; sprinkle with remaining Worcestershire sauce and steak seasoning. Lay chorizo slices evenly along mushroom stuffing.
  4. Pierce tenderloin with 4 or 5 skewers crosswise through both edges; wrap butcher's twine around skewers, as if lacing shoelaces, and pull tenderloin closed around stuffing. Tie ends of twine together; place tenderloin in a baking dish.
  5. Bake in the preheated oven until pork is slightly pink at the center, and an instant-read thermometer inserted near the center of the pork reads at least 145 degrees F (74 degrees C), 20 to 30 minutes. Remove string and skewers; cut into 2-inch thick medallions to serve.



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