Cut a piece of approx. 400 g out of the middle of a pork tenderloin to get a piece of meat of even thickness. Set aside the remaining meat for another dish.
For the filling, cut the goat cheese into very fine cubes, press two cloves of garlic, peel the rosemary needles from two branches and chop very finely. Mash everything very thoroughly with a fork and mix together to form a firm paste. Season with spicy Thai curry and salt with a slight spiciness.
To fill the fillet, cut a pocket into the meat. This works best with a narrow, elastic filleting knife. Cut the strand of meat vertically to a little over the middle, turn the knife 90 ° in the meat and continue the cut laterally so that an angled slit is created in the meat, but not drawn through to the ends of the meat, but approx. 1 cm beforehand canceled so that the meat ends remain closed. Fill the resulting pocket with the cheese mixture, press the edges of the meat together and tie with a butcher`s thread.
Heat the olive oil in a pan, flavor it with two pressed garlic cloves and two sprigs of rosemary. Rub the meat on all sides with salt and pepper and brown thoroughly on all sides. Then put the pan in the oven preheated to 80 ° for 20 minutes.
In the meantime, prepare additional side dishes as desired. We had a carrot and kohlrabi vegetable and a potato and chive puree with it.
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