Mediterranean Filled Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 pork fillet (s) approx. 400 g each
- 100 g tomato (s), dried, pickled in oil
- 1 teaspoon thyme, oregano and rosemary, dried
- 1 clove (s) garlic, small
- Salt and pepper, black from the mill
- 1 carrot (s)
- 1 onion (s)
- 2 teaspoons olive oil for frying
- 500 ml vegetable stock, lightly salted
- Aceto balsamico, old man
- 1 tablespoon butter, cold
Print Recipe
Pin Recipe Instructions
- Finely chop the tomatoes and garlic or chop in a blender and mix with the dried herbs, salt and pepper to a paste. Remove tendons and fat from the pork fillet and cut off the tips so that each fillet is evenly thick. Then use a long, sharp knife lengthways and cut the fillet into a flat piece about 1.5 cm thick so that the meat can be rolled into a roulade. Spread the tomato and spice filling on both pieces, roll each piece into an even roulade and tie with kitchen twine.
- Heat 1 teaspoon olive oil in a pan and fry the filled fillets over medium heat. Preheat the oven to 80 ° C (no convection!) And let the fillets cook for 1-1.5 hours, depending on their thickness.
- Roughly dice the carrot and onion. Put a little more oil in the pan and fry the vegetables together with the fillets, allowing them to take some color. Loosen the roasting set with a little vegetable stock and transfer everything to a saucepan. Pour in the remaining vegetable stock and steep the stock for about 1 hour more than let it boil. Then pour through a sieve and reduce to about a third. Season with balsamic vinegar and salt and assemble with the cold butter.
- Take the fillets out of the oven, remove the kitchen twine and serve with the sauce, cut diagonally into slices.
- Ribbon noodles tossed in truffle oil, rosemary potatoes or mashed potatoes with a little garlic and a fine vegetable, e.g., broccoli, beans or green asparagus.
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