Filled pork tenderloin is a fantastic dish that always brings joy around the table. The lean meat benefits from a filling that adds extra flavor, and by wrapping bacon or Parma ham around the meat, it doesn't dry out as easily.
Recipe for filled tenderloin
Here is the recipe for a fantastic dish that always brings joy to the table. Stuffed pork tenderloin is a great go-to dish when you have guests.
The lean meat benefits from a bit of filling that adds extra flavor, and by wrapping bacon or Parma ham around the meat, you keep it more juicy. You can fill the pork tenderloin with whatever you like – whether it’s pesto, olives, or soft feta cheese.
Here we present a recipe for tenderloin stuffed with semi-dried tomatoes and mozzarella cheese, wrapped in Parma ham and served with rosemary potatoes and homemade whiskey sauce. A wonderfully delicious dish that you can easily serve to your guests as well as your family on a weekday evening.
Servings: servings
Filled Tenderloin
Filled pork tenderloin is a fantastic dish that always brings joy around the table. The lean meat benefits from a filling that adds extra flavor, and by wrapping bacon or Parma ham around the meat, it doesn't dry out as easily.
Ingredients
- 1 pcs. Pork Tenderloin
- 1 pcs. Mozzarella Chees soft cheese in a bag
- 50 gram Tomato semi-dried tomatoes
- 100 gram Parma Ham
- Spices salt and pepper
- 1 kg Potato
- Rosemary fresh or dried
- Olive Oil
Instructions
Tenderloin:
- Trim the tenderloin by removing tendons, membranes, and fat.
- Make a deep cut along the length of the tenderloin, but it should still hold together.
- Lightly season the meat with salt and pepper.
- Cut mozzarella cheese and semi-dried tomatoes into smaller pieces.
- Place the cheese and tomatoes into the tenderloin.
- Wrap the Parma ham around the meat to keep the filling inside.
- Place the filled tenderloin in an ovenproof dish.
- Bake it in the oven for 25-30 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).
- Let the tenderloin rest for 10 minutes before slicing.
Potatoes:
- Scrub or peel the potatoes.
- If the potatoes are small, they can be cooked whole, otherwise, they can be cut into wedges or slices.
- Place the potatoes in a freezer bag and pour oil into the bag.
- Shake the bag well so the oil is distributed on all the potatoes.
- Spread the potatoes out on a baking tray with parchment paper.
- Sprinkle with fresh or dried rosemary and salt.
- Bake the potatoes in the oven for 50-60 minutes at 180-200 degrees Celsius (356-392 degrees Fahrenheit) (fan-assisted).
Serving:
- Slice the tenderloin and serve it with rosemary potatoes, homemade whiskey sauce, and a salad such as steamed green beans, feta cheese, and finely chopped red onions.
Notes
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