Mushroom and Chorizo-Stuffed Pork Tenderloin Recipe

Preheat oven to 375 degrees F (190 degrees C).

Cut pork tenderloin down the center lengthwise nearly all the way through leaving the two sides attached; sprinkle with 1 tablespoon Worcestershire sauce.

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.

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.

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.