Stuffed Lamb Tenderloins A La Mexicana

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 2 (1 lb) lamb tenderloin
• 1/2 lb chorizo sausage
• 1/2 lb raw prawns, shelled & deveined
• 1 shallot, minced
• 1 head roasted garlic
• 1/2 cup minced red bell pepper
• 1/2 cup chopped fresh cilantro
• 1 teaspoon ground cumin or 1 teaspoon chili powder
• 2 chopped jalapeno peppers, seeds removed
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 6 italian red pear tomatoes, peeled
• 1 cup mexican salsa (jarred or fresh)
• 1/2 cup chopped fresh cilantro
• 1/2 cup olive oil
• 1 shallot, finely diced
• 1 medium onion, diced
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup red wine

Recipe

• 1 with a long thin knife, carefully push a hole longitudinally through a loin strip.
• 2 be careful not to come out the side.
• 3 with your fingers gently open the hole to about 2 inches in diameter.
• 4 set the loins aside and combine all the other ingredients in a bowl.
• 5 now take the filling and stuff the hole in the loins.
• 6 be careful to fill completely.
• 7 the loins should be about 3 inches in diameter when filled.
• 8 some filling may come out the sides in places, but that is ok.
• 9 push it back in and mold the loin with your hands to make a cylinder about 8 inches long and 3 inches in diameter.
• 10 place the stuffed loins on a rack in a covered roaster or baking dish and bake in a preheated 325 degree oven for 40 minutes. you will need to use a rack to keep the loins up out of the oily drippings!
• 11 slice the loins into 1/2 inch thick rounds, garnish with sauce and cilantro sprigs and serve with sauce.
• 12 sauce: saute the onions and shallots in the olive oil.
• 13 add the other ingredients and simmer for about 45 minutes until the sauce is reduced to a thick salsa concistency.