If you're considering pork tenderloin on the pan or grill, this version might be just for you. Stuff the pork with herbs from the garden and enjoy a good piece of pork.
Recipe for stuffed pork tenderloin in wrap
Planning to cook pork tenderloin on a pan or grill? Then this version might be just right for you.
Stuff the pork with herbs from the garden and enjoy a great piece of meat.
This dish is perfect all year round, and the only limit when it comes to the stuffing is your imagination.
Servings: pcs
Stuffed Pork Tenderloin in Wrap
If you're considering pork tenderloin on the pan or grill, this version might be just for you. Stuff the pork with herbs from the garden and enjoy a good piece of pork.
Ingredients
- 1 pcs. Pork Tenderloin trimmed
- 1 pcs. Onion
- 1 clove Garlic
- 0.5 bunch Broad leaf parsley
- 0.5 bunch Basil Leaves
- 1 package Serrano ham
- 10 gram Butter for frying the filling
- Salt
- Pepper
Instructions
- Trim the pork tenderloin and let it rest on a cutting board while the filling is being prepared.
- Chop onions, garlic, and herbs and sauté them briefly in a pan with butter over medium heat until the onions and garlic are tender but not golden.
- While the filling is sautéing, cut a pocket lengthwise in the pork tenderloin.
- Once the filling is ready, stuff it into the pocket of the pork tenderloin, and season the outside of the tenderloin with salt and pepper.
- Roll out a piece of plastic wrap on the table and lay the serrano ham slices end to end on the film.
- Place the pork tenderloin with the opening down onto the serrano ham and roll the tenderloin in the serrano ham.
- Use the plastic wrap to roll your pork tenderloin sausage tightly.
- Cook my pork tenderloin over medium heat for 5-7 minutes on each side.
- Let the cooked pork tenderloin rest for 7-10 minutes on a cutting board before slicing it.
- Serve with new potatoes and summer vegetables or delicious polenta fries.
- Bon Appetit.
Notes
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We recommend Quinta Sardonia Sardon:
Quinta Sardonia Sardon is the new wine from Quinta Sardonia, first produced in the 2014 vintage. It is made primarily from Tempranillo, with a small amount of Cabernet Sauvignon, Garnacha, and Malbec. The vines themselves are over 35 years old, with some vines being over 100 years old. A super delicious wine for a super delicious tenderloin.