Cut the pork tenderloin in half lengthwise and open it like a butterfly.
Place the chorizo in the center and close the pork tenderloin, attaching it with toothpicks.
Heat a little olive oil in an oven-safe pan and brown the pork tenderloin on all sides.
Season with salt and pepper.
Continue cooking in a preheated oven at 350 F (180 C) for 20 minutes.
After removing from the oven, wrap the pork tenderloin in aluminum foil and let it cool completely in the refrigerator.
To serve, cut it into very thin slices.

Bring the milk and vegetable broth to a boil (you can also use 4 cups of water), add the salt, then pour in the polenta, stirring constantly.
Cook for about 30 minutes to thicken and stir.
Add the parmesan, butter, and olive oil (you can replace the parmesan with blue cheese, cari, saffron, or to taste).
Mix everything well with a whisk until it becomes creamy.
Mold the preparation into silicone molds and let it set.
Cut into slices and fry in a little olive oil.