Mediterranean Stuffed Pork Tenderloin

Posted on February 14, 2011

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Lately, my go-to dinner party main is pork tenderloin. It’s quick to cook, low in fat, stays moist and can be stuffed with a huge variety of ingredients adding texture and flavour.

Stuffing tenderloin is a little fiddly, so I tend to do it in advance in the morning and then chill until I’m going to cook in the evening. You’ll need to butterfly the loin and use a rolling pin (or some kind of meat hammer if you have one) to apply pressure to the meat and thin it out – great for getting any frustration out!

When you’ve stuffed the meat, you’ll need to tie it up to cook. This is where an extra pair of hand can help as it’s a little fiddly and slippy, so I’d advise elevating a friend or family member to sous chef status!

This recipe uses sunblush tomatoes, mozzarella and spinach as the basis for the filling, but previously I’ve stuffed the pork with breadcrumbs, chopped prunes, chopped apricots and chopped walnuts bound together with an egg and it was lovely.

I think I need to find a new go-to main course though, as all of the guests at the house of Parlour & Pantry seem to be getting this as standard lately! An excuse for more recipe hunting……

Mediterranean Stuffed Pork Tenderloin

2 pork tenderloins (about 500g each), small tub of sunblush tomatos (about 100g drained weight), 6 slices of mozzarella, large handful of spinach leaves

Butterfly the pork tenderloin by slicing through the middle, leaving about 1cm so you don’t cut through the meat entirely. Open out the loin, cover with clingfilm and use your meat hammer or rolling pin to thin the meat out to about 2cm thick as evenly as possible. Cover with spinach leaves, lay the mozzarella on top and then place a line of sunblush tomatoes in the centre (see the pictures above to explain this). Roll the meat up, ensuring as much of the filling is covered as possible and tie at 2inch points with string. Bake at 190c/GM 5 for 20-25 minutes until the meat is cooked to your preference on pinkness. Remove, cut off the string and slice diagonally. Serve with accompaniments of your choosing (shown with green beans and rustic tomato sauce). This quantity will serve 4 generously.

Hope you enjoy,

Helen x

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