Name: Stuffed Pork Tenderloin with Chorizo – Smoked on the BBQ
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; 300 g chorizo sausage meat; Your favorite BBQ rub; Butcher’s twine

I made this recipe while I was in the US. Over there, you can find chorizo sausage meat in just about every grocery store. This dish is perfect — beautiful, incredibly tasty, and it takes you on a flavor journey.

Introduction

Chorizo-Stuffed Pork Tenderloin is a true flavor bomb. Slow-cooked on the barbecue to keep the meat juicy and enhance its smoky aroma, this dish is made for fans of authentic BBQ. The pairing of spicy chorizo with tender pork creates a perfect balance of richness and depth — ideal for impressing guests without any technical fuss. A recipe that’s both indulgent and easygoing.

Recipe Background

This style of stuffed meat is inspired by Spanish and Portuguese traditions, where pork is often filled with regional charcuterie. Reimagined here with low-and-slow barbecue cooking, this version highlights the tenderness of pork tenderloin and the kick of chorizo, enhanced with a smoky twist straight out of American BBQ culture. A successful fusion of the Iberian Peninsula and Southern smoke.

⏱️ Time

Prep time: 15 minutes
Cook time: 2 hours
Total: 2 hours 15 minutes

🧂 Ingredients

1 pork tenderloin
300 g (about 10 oz) of fresh chorizo sausage meat
Your favorite BBQ rub
Butcher’s twine

👨‍🍳 Instructions

Butterfly the pork tenderloin lengthwise, being careful not to slice all the way through.
Trim the edges to create a neat rectangle.
Spread the chorizo filling over the meat, leaving about 2 cm (1 inch) from each edge.
Roll it up tightly and tie it with butcher’s twine.
Lightly oil the outside and sprinkle generously with rub.
Preheat your BBQ for indirect cooking at 250°F (120°C).
If using a charcoal grill, add wood chunks directly onto the coals to smoke.
Place the meat on the grill and close the lid.
Internal temperature of both the meat and stuffing should reach 165°F (74°C).

🍷 Pairings

A fruity red wine like Rioja or Côtes-du-Rhône pairs beautifully with this dish. You could also go for an amber ale or a hoppy IPA.

🍽️ Serving Tips

Slice the stuffed tenderloin into thick medallions and serve with a fresh, crunchy salad or grilled vegetables for balance. Serve hot, optionally drizzled with its own cooking juices.

🥦 Healthier Variations

Swap chorizo with a homemade filling using ground turkey, onions, and mild spices
Use turkey tenderloin for a leaner version
Avoid rubs that are overly salty or high in sugar

✅ Nutrition Facts

Nutrition Facts

Serving Size: 1/4 recipe (Smoked Chorizo-Stuffed Pork Tenderloin)

Calories: 760 kcal 🟥

Total Fat	54 g	🟥 77% DV
Saturated Fat	20 g	🟥 100% DV
Omega-3	0.3 g	🟨
Carbohydrates	4 g	🟩 2% DV
Sugars	1 g	🟩 1% DV
Fiber	0.5 g	🟨 2% DV
Protein	54 g	🟩 108% DV
Cholesterol	160 mg	🟥 53% DV
Sodium	4.6 g	🟥 77% DV
Calcium	45 mg	🟨 6% DV
Iron	3.2 mg	🟨 23% DV
Vitamin B12	2.4 µg	🟩 96% DV

*DV: Daily Values based on a 2,000-calorie diet

🧬 Health Insights – Cancer + Diabetes

💡

🥗 Is this recipe healthy ?

The chorizo-stuffed smoked pork tenderloin is a flavorful, protein-rich recipe. The combination of pork tenderloin—a relatively lean cut—with chorizo, which is fattier and saltier, creates a delicious complexity but also increases the dish’s calorie density as well as its saturated fat and sodium content.

🧬 Click to expand

🎗️ Nutrition & Cancer Impact

Slow, indirect BBQ cooking helps reduce the formation of carcinogenic compounds like PAHs (polycyclic aromatic hydrocarbons) and HCAs (heterocyclic amines). However, chorizo is a processed cured meat, often high in nitrites, saturated fats, and preservatives that may promote inflammation.

✅ Pros: gentle cooking method, lean meat (pork tenderloin), high protein content
⚠️ To watch: processed chorizo, salt, saturated fat, nitrite-related risks

Tip: Use organic or artisanal nitrite-free chorizo. Limit rubs that are too salty, and pair the dish with antioxidant-rich vegetables like bell peppers, broccoli, or spinach.

🩺 Nutrition & Diabetes Impact

This recipe is naturally low in carbohydrates — a major plus for people with diabetes. It’s also high in protein, which helps with satiety. The main concern is the high sodium content (from the chorizo and rub), which can be problematic in cases of hypertension, commonly linked with diabetes.

✅ Benefits: very low glycemic index, high protein, no added sugars
⚠️ Risks: sodium load, saturated fats from the chorizo

Tip: Serve with leafy greens, steamed green beans, or fennel. Avoid adding bread or starches to maintain a low glycemic load.

🧾 Summary & Recommendations

The chorizo-stuffed pork tenderloin is a festive BBQ dish — high in protein but also in salt and saturated fat. It can be part of a balanced diet if you: