Pork and Chorizo Stew

Step 1: Using a food processor, add half of the chorizo and the garlic, oregano, cumin, 1 teaspoon pepper and 3 tablespoons of the reserved tomato juice and process until sooth (2-5 minutes), scrapping down blow as needed.

Step 2: Transfer 3 tablespoons of the mixture to a bowl along with 1 teaspoons salt and 1 tablespoon of the tomato juice. Add the tenderloin and toss and then marinate at room temperature for 15 minutes.

Step 3: Meanwhile add the drained tomatoes to the remainder of the chorizo paste in the food processor and process for one minute; set aside.

Step 4: In a skillet of medium high heat 1 tablespoon of the oil and then add the pork in a single layer and cook for 3-5 minutes or until browned; remove from heat.

Step 5: Return the pork to the bowl.

Step 6: Add 2 tablespoons of oil to skillet and heat over medium heat and then add onion and cook until softened (5-10 minutes) and then pour in the sherry and cook for under 5 minutes or until liquid evaporates. Stir in the tomato-chorizo mixture and the rest of the tomato juice and bring to a simmer and then reduce to medium low and cook for 10 minutes.

Step 7: Uncover and continue to cook, stirring occasionally for 5 minutes. Return pork and accumulated juices to skillet and the rest of the chorizo and the roasted red peppers and cook, stirring occasionally for 5 minutes or until pork is heated through.

Step 8: Stir in parsley and season with salt and pepper.