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Food traditionnel

Baked stuffed pork tenderloin

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1 pork tenderloin of
500 grams
150 grams of bacon or pancetta
150 grams of sliced ​​ham
6 dried apricots,
12 prunes and 30 g of pine nuts
800g of potatoes
250 g shallots or onion
2 or 3 carrots
250g cherry tomatoes
150 ml of wine or brandy extra virgin olive oil salt and ground black pepper

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1.- Clean the sirloin of fat, I have not removed all of it, only the fat that stands out. Now you have to open the tenderloin, although it is best to ask your butcher to do it for you. Make a first cut without going all the way. Then you have to turn it and keep cutting to open the whole sirloin all the way to the end. Watch the video to make it easier for you.

2.- Cover the open sirloin with strips of bacon and then add a few slices of ham. I have added two layers of ham because it is very thin. Cut the dried apricots and plums in half and line up to your liking. Then, distribute the pine nuts on top.

3.- Roll up the sirloin carefully and tie it. Watch the video to see how easy it is to tie it. You have to tuck the ends in and close it well with a knot. Once tied, season with salt and pepper to taste.

4.- Put the sirloin in a pan with extra virgin olive oil and mark all the faces. To do this, you will have to go around it. Once marked all over the surface, mark the tips. Take it off the heat.

5.- Peel the carrots and cut them into slices. Peel the onions and potatoes and leave them whole. Put a drizzle of olive oil on a baking tray and leave the stuffed sirloin on top, the potatoes, the shallots, the carrot and, finally, place cherry tomatoes to taste. Add salt and pour the cognac or wine and the oil from the pan where you have marked the meat.

6.- Put the tray in the preheated oven at 250 degrees with heat up and down. Turn the heat down to 225 degrees and occasionally open the oven to see how it’s going. In an hour or so, the potatoes are almost ready, water the round with its own juice. If you see that it dries up, add water or wine. In total, I have had it in the oven for an hour and a quarter.

7.- When the tenderloin has warmed, remove the thread by cutting it with scissors. Be careful not to break the meat. If you cut it cold, it will be easier and you can make thinner slices. see less see less

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