Chorizo Stuffed Pork Tenderloin

FOR THE PORK TENDERLOIN: Trim any excess fat and silver skin off the pork tenderloin. Run a long thin knife through the center of the tenderloin and stuff with the chorizos. Rub with the olive oil and season with the salt and pepper.

Sear in a large hot, oven proof skillet all around and place in a pre-heated 450 degrees F oven for 10-15 minutes or until the pork reaches 150 degrees F internal temperature. The pork call also be seared on all sides on a char-grill to desired doneness.

FOR THE SAUCE: In a large heavy sauce pan, saute the bacon until browned over medium-high heat. Carefully remove all but 1/4 cup of rendered fat. Add the garlic and onion and continue to cook for 4-6 minutes or until onion is caramelized. Add the orange zest and saute another minute. Add the brown sugar and cook 2-3 minutes.

Add the salt, deglaze with the orange juice and cook another 3-5 minutes to reduce the volume of the juice. Add all remaining ingredients, reduce heat and simmer 15-20 minutes. To serve, mirror each serving plate with the BBQ sauce and top with 2-3 bias slices of the stuffed pork tenderloin.