Chorizo Stuffed Pork Tenderloin

1/2 lb hot chorizo
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila

1 1/2 c. chicken stock

4-5 lb pork tenderloin

Slice tenderloin so that you can stuff and roll it. Mix together chorizo, egg, cheese, mushrooms, bread crumbs, and half the onions and garlic. Chorizo mixture should be "moldable" and not too mushy. Place in the center of your tenderloin, roll and tie with kitchen twine.

Heat olive oil over medium heat in large  heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.

Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.

Serve with Mexican Roasted Potatoes.