Cuban stuffed pork tenderloin

I have pretty much given up on finding a paleo-approved stuffed meat. Most are loaded with cheese or other forbidden items, until I stumbled across an idea for a Cuban stuffed pork tenderloin, using plenty of meat and veggies! And the mango sauce that goes with this is a perfect compliment! Make sure when choosing your chorizo or pepperoni, that you find one that is paleo approved. Whole foods is your best bet for this! Also the filling on this dish is a little spicy for little ones, but they still enjoyed the exterior pork.

Cuban Stuffed Pork Tenderloin

1.5 lbs pork tenderloin
1 cup salsa (make your own, or find a good one, Green Mountain Gringo is one of my favs)
7.5 oz chorizo (or pepperoni, we did a mix of both since I only had two links of chorizo left)
1/4 almond flour
1/4 tsp garlic powder
1/4 tsp sea salt

Put the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14x6-inch rectangle. Remove the plastic wrap. Stir together the salsa, chorizo, flour, and seasoning. Spread 1/2 on each tenderloin (or all onto one depending on what kind you got). Fold the sides over the filling to form a 14-inch long roll. Tie up the pork with kitchen twine to ensure the filling does not come out. Lightly oil the grill rack and heat the grill to medium. Grill the pork for 20 to 30 minutes or until cooked through, turning the pork over halfway through cooking. Remove the pork from the grill and let stand 10 minutes. While pork is cooking make mango sauce. See directions below. Thinly slice the pork and serve with the mango sauce.

Mango Sauce

1 mango, seeded and cut into chunks
1 cup orange juice (it takes about two oranges to get this much juice)
1 tsp dried parsley (can also do cilantro, if doing fresh triple the amount)
1.5 tbsp honey (or agave)

Puree all of the ingredients in a blender or food processor until smooth. Heat over medium heat in sauce pan until sauce thickens (approximately 20 minutes).