Stuffed tenderloin with sausage

Stuffed Pork Tenderloin - A Family Recipe that Delights

Preparation time: 20 minutes
Baking time: 60 minutes
Total time: 80 minutes
Number of servings: 4

Welcome to my kitchen! Today, I will present to you a delicious recipe for stuffed pork tenderloin. This recipe is not only simple but also full of flavors and taste, perfect for special occasions as well as family dinners. The stuffed tenderloin is an excellent choice that will surely impress everyone.

The history of the stuffed tenderloin recipe is rich in culinary traditions, often prepared during holidays or family gatherings. The meat roll is a wonderful way to combine various textures and flavors, and the sausage filling adds an extra layer of taste. Let's get started!

Ingredients

- 1 elongated pork tenderloin (approximately 500 g)
- 3 sausages (preferably fresh, but smoked sausages can also be used)
- 1 piece of bacon (approximately 100 g)
- 1 large onion
- 1 clove of garlic
- 1 tablespoon of sweet paprika
- 2-3 sprigs of fresh rosemary
- 1/2 teaspoon of dried thyme
- Salt and pepper to taste
- 50 ml of olive oil
- 1 cup of white wine (preferably dry)

Preparation Steps

1. Preparing the tenderloin
Start by cleaning the tenderloin of any membranes or fat. Then, slice it lengthwise, but without cutting all the way through, so you can open it like a book. Use a meat mallet to gently pound it until it is even and slightly thinner. This will help with better marination and even baking.

2. Seasoning
On the inside of the tenderloin, sprinkle salt, pepper, sweet paprika, minced garlic, and thyme. These spices will give a rich flavor to the meat. Don’t hesitate to add a little olive oil to help the flavors penetrate.

3. The filling
Place the sausages on the seasoned side of the tenderloin. If you wish, you can remove the sausage casings for a finer filling, or you can leave them on for a crunchier texture. After placing the sausages, roll the tenderloin tightly around them.

4. Securing the roll
Use a few toothpicks to secure the roll so that it does not unravel during baking. This is an essential step to keep the filling inside.

5. Preparing the vegetables
Cut the onion into 4 or 6 pieces and place it in the baking tray alongside the tenderloin. The onion will add flavor, and its juices will seep into the meat during baking. Also, add the sliced bacon for extra flavor.

6. Adding the flavors
Finely chop the rosemary leaves and sprinkle them over the tenderloin. Rosemary complements pork perfectly, providing a fresh taste. Lightly salt and pepper.

7. Adding oil and wine
Pour the olive oil and white wine over all the ingredients in the tray. The wine will help tenderize the meat and add a note of complexity to the dish.

8. Baking
Cover the tray with aluminum foil, trying to retain moisture. Place the tray in the preheated oven at 200 °C and bake for 30 minutes. This time will allow the meat to cook evenly and absorb the flavors.

9. Finishing the baking
After 30 minutes, remove the foil and turn the tenderloin over. Leave it in the oven for another 15-20 minutes until it is nicely browned. Be careful not to leave it too long to avoid drying out the meat.

10. Serving
Once the tenderloin is ready, take it out of the oven and let it rest for a few minutes before slicing. This will help the juices redistribute, resulting in a more succulent meat. Serve it with potato sides (mashed, fried, or roasted), sautéed peas, or mushrooms. You can also add a fresh salad for a crunchy contrast.

Useful tips

- If you want to personalize this recipe, you can add various vegetables to the tray, such as carrots or zucchini, which will absorb the flavors from the sauce and add extra color.
- Try to use homemade or high-quality sausages for a more intense flavor.
- You can experiment with different herbs, such as sage or oregano, to change the flavor profile of the dish.
- This recipe is also excellent for preparing in advance. You can cook it a day ahead and reheat it in the oven on the day of serving.

Nutritional values (per serving)

- Calories: approximately 500 kcal
- Protein: 30 g
- Fat: 35 g
- Carbohydrates: 15 g

Stuffed pork tenderloin is a versatile and delicious dish. It can be served with a glass of dry white wine or a pale beer to perfectly complement the flavor of the dish. Remember, cooking is an art, and fresh, quality ingredients are the key to success. Enjoy your meal!

 Ingredients: 1 elongated pork tenderloin, 3 sausages, 1 piece of bacon, 1 large onion, 1 clove of garlic, sweet paprika, 2-3 sprigs of rosemary, 1/2 teaspoon of thyme, salt, pepper, 50 oil, 1 cup of white wine

 Tags:  pork tenderloin sausage