Servings: people
Pork Tenderloin in the Oven
Stuffed pork tenderloin is a fantastic dish that is always a success. 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.
Equipment
- Chef'S Knife
- Cutting Board
- Oven
- Frying Pan
- Ovenproof dish
Ingredients
- 1 pcs. Pork Tenderloin
- 2 pcs. Pearl Onions fresh onions - can be replaced with shallots
- 1 clove Garlic crushed
- 100 gram Feta
- 3 gram Sage Leaves chopped - can be omitted
- Butter for frying
- 1 package Parma Ham or Serrano ham
- Spices salt and pepper
Instructions
- Trim the tenderloin by removing sinew, membranes, and fat.
- Make a deep cut lengthwise in the tenderloin, but ensure it still stays together.
- Lightly season the meat with salt and pepper.
- Finely chop the onions.
- Heat a pan and sauté onions, crushed garlic, and sage in butter for a couple of minutes. Pour the mixture into a bowl.
- Crumble the feta and add it to the bowl with the sautéd onion and sage mixture.
- Place the filling in the tenderloin.
- Wrap the Parma ham around the meat to keep the filling inside.
- Place the stuffed tenderloin in an ovenproof dish.
- Bake it in the oven for 20-25 minutes at 200 degrees Celsius (392 degrees Fahrenheit) fan-forced. If it is too pink for your liking, give it 25-30 minutes instead.
- Let the tenderloin rest for 5-10 minutes before slicing.
- Cut the tenderloin into slices and serve it with creamed potatoes and Harico Verts, boiled for 1 minute.