Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
Grape
Garlic
Egg, hen
Intolerances
Contains lactose
Contains gluten
Connect with this recipe creator
Rolled stuffed pork
Category: Main course
75m 4 servings 1350kcal / 5640kJ
Description
Impress with simplicity. It may look difficult but that's the whole idea. This is a very simple recipe that will impress every diner.
Ingredients
60 gr Eggs, chicken, white, raw
1.5 kgr Pork, loin chops, roasted, lean and fat
3 teaspoon (tsp) Garlic, raw
2 teaspoon (tsp) Salt
1.5 teaspoon (tsp) Pepper, black
3 tablespoon (tbsp) Rosemary, fresh
2 tablespoon (tbsp) Olive oil
1 pinch Pepper, cayenne, ground
0.75 cups Parsley, fresh
0.4 cups Breadcrumbs, homemade
0.25 cups Currants
Servings scaling: 4
Preparation
Remove the flap of meat at the wider end of the tenderloin and trim the last two inches off of the narrow end of the tenderloin; chop trimmings and reserve.
Cut from one side of the tenderloin through the middle horizontally to within a one-half inch of the other side. Open the two sides and spread them out like an open book. Cut a few shallow slashes in the meat. Cover the meat with plastic wrap and pound to about 1/2-inch thick. Roll up pounded tenderloin, cover with plastic wrap, and refrigerate to keep cold.
Mix chopped pork trimmings, parsley, bread crumbs, currants, garlic, rosemary, egg, olive oil, 2 teaspoons salt, 1 1/2 teaspoons black pepper, and cayenne pepper in a bowl with a fork until stuffing is well-combined.
Unroll the tenderloin on the work surface. Spread stuffing over tenderloin, leaving a 2-inch border on one of the long sides. Roll up tenderloin, ending at the 2-inch border; tie meat with twine to secure the shape. Season tenderloin all over with salt and black pepper.
Heat an oven-safe skillet over high heat until hot. Cook tenderloin in the hot skillet until browned, 3 to 4 minutes per side. Cook in the preheated oven until pork is slightly pink in the centre, about 30 minutes. An instant-read thermometer inserted into the centre should read at least 145 degrees F (63 degrees C). Transfer to a plate and let rest for 15 minutes before removing the twine and slicing.
