Chorizo Stuffed Pork Tenderloin

Directions

1. Heat oil in a large skillet over medium heat. Add in green onions, sausage meat, and paprika, and cook and stir till sausage crumbles into pcs and begins to brown. Sprinkle chives over top, stir once or possibly twice, and remove to plate to cold.
2. Halve pork tenderloins lengthwise and open meat up using a "butterfly" cut.
3. Lb. tenderloin with a mallet till it is 1/2 inch thick.
4. Remove stems from Swiss chard.
5. Place chard leaves on pork, using as many leaves as necessary to cover entire surface without overlapping. Place and spoon a wide line of sausage stuffing lengthwise down center of pork.
6. Roll pork, chard, and sausage lengthwise into a log. Use butcher's twine to tie pork roll at 2 inch intervals, as you would a roast.
7. Place pork rolls in a shallow dish and press marinade against sides of roll, making sure all sides of pork are coated with onion pcs. Cover and chill for 3 hrs.
8. Preheat grill to medium high. Grill pork, turning to cook all sides, for 15-20 min or possibly till done (instant read thermometer inserted into thickest part of pork flesh reads 160F.)Transfer to a cutting board, tent loosely with foil and let stand 10 min before slicing.
9. Marinade:In a small bowl mix together onion, garlic, oil, vinegar, mustard and lemon juice. Set aside.