Festive stuffed pork tenderloin
Ingredients
- 1 kg pork tenderloin
- 180 g mozzarella
- 130 g frozen spinach
- 100 g fried canned red pepper
- 50 g hard cheese
- 1 garlic
- Dried basil
- Bacon slices
- Thyme sprigs
- Rosemary for decor
- Salt
- Pepper
Preparation video
Pound the pork tenderloin on both sides. Top with thawed spinach, leave 2 cm from each edge empty. In the same way, place grated hard cheese, strips of bell pepper and slices of mozzarella on the tenderloin. Sprinkle with salt, pepper and dried basil. Fold the tenderloin in half and put it on top of bacon slices so that they don’t stick out for more than 3 cm on one side. Wrap the tenderloin in bacon. Fold over the longest side of the bacon and secure the ends with toothpicks.
Place the fillet in a baking dish, with the toothpicks down. Add halved garlic and thyme sprigs. Roast the stuffed tenderloin at 180 C for 45 minutes, then at 200 C for 10 minutes. When ready, let rest, remove the toothpicks, and slice. Decorate with rosemary sprig and thyme leaves.
Preparation
Pound the pork tenderloin on both sides. Top with thawed spinach, leave 2 cm from each edge empty. In the same way, place grated hard cheese, strips of bell pepper and slices of mozzarella on the tenderloin. Sprinkle with salt, pepper and dried basil. Fold the tenderloin in half and put it on top of bacon slices so that they don’t stick out for more than 3 cm on one side. Wrap the tenderloin in bacon. Fold over the longest side of the bacon and secure the ends with toothpicks.
Place the fillet in a baking dish, with the toothpicks down. Add halved garlic and thyme sprigs. Roast the stuffed tenderloin at 180 C for 45 minutes, then at 200 C for 10 minutes. When ready, let rest, remove the toothpicks, and slice. Decorate with rosemary sprig and thyme leaves.
Festive stuffed pork tenderloin
Ingredients
- 1 kg pork tenderloin
- 180 g mozzarella
- 130 g frozen spinach
- 100 g fried canned red pepper
- 50 g hard cheese
- 1 garlic
- Dried basil
- Bacon slices
- Thyme sprigs
- Rosemary for decor
- Salt
- Pepper
Preparation
Pound the pork tenderloin on both sides. Top with thawed spinach, leave 2 cm from each edge empty. In the same way, place grated hard cheese, strips of bell pepper and slices of mozzarella on the tenderloin. Sprinkle with salt, pepper and dried basil. Fold the tenderloin in half and put it on top of bacon slices so that they don’t stick out for more than 3 cm on one side. Wrap the tenderloin in bacon. Fold over the longest side of the bacon and secure the ends with toothpicks.
Place the fillet in a baking dish, with the toothpicks down. Add halved garlic and thyme sprigs. Roast the stuffed tenderloin at 180 C for 45 minutes, then at 200 C for 10 minutes. When ready, let rest, remove the toothpicks, and slice. Decorate with rosemary sprig and thyme leaves.
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