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
60.00 gr Eggs, chicken, white, raw
1.50 kgr Pork, loin chops, roasted, lean and fat
3.00 teaspoon (tsp) Garlic, raw
2.00 teaspoon (tsp) Salt
1.50 teaspoon (tsp) Pepper, black
3.00 tablespoon (tbsp) Rosemary, fresh
2.00 tablespoon (tbsp) Olive oil
1.00 pinch Pepper, cayenne, ground
0.75 cups Parsley, fresh
0.40 cups Breadcrumbs, homemade
0.25 cups Currants
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.
