Pork muscle stuffed with wild garlic cream
Pork tenderloin stuffed with wild garlic cream – a delicious recipe, perfect for a special dinner or an extraordinary occasion! This recipe not only impresses with its appearance but also with the combination of flavors that delight the senses. At first glance, it may seem complicated, but I will guide you step by step to achieve a perfect result. Let's get started!
Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 55-60 minutes
Number of servings: 4
Basic ingredients:
- 2 pieces of pork tenderloin (approximately 600-800 g each)
- 1 bunch of wild garlic (approximately 100 g)
- 200 g cream cheese (choose a low-fat option for a healthier choice)
- Salt and pepper to taste
- 200 ml cooking cream
- 200 g mushrooms (choose fresh mushrooms, preferably champignon or porcini)
- 2-3 wild garlic leaves for the sauce
Preparing the pork tenderloin:
1. Preparing the tenderloin: Start by preparing the pork tenderloin. Place it on a cutting board and, using a sharp knife, cut it lengthwise without cutting all the way through, so you create a "book" that can be opened. Then, using a meat mallet, gently pound it to even it out, being careful not to damage it.
2. Seasoning: Season the tenderloin with salt and pepper on both sides. This step is essential to give the meat a delicious flavor.
3. Preparing the filling: In a bowl, mix the cream cheese with a little salt, pepper, and finely chopped wild garlic. Wild garlic, also known as ramsons, adds a fresh and aromatic note to the filling. This plant grows in forests and meadows and has a long tradition in culinary dishes, being appreciated for both its taste and nutritional benefits.
4. Stuffing the tenderloin: Spread the cream cheese mixture along the length of the tenderloin, ensuring it is evenly distributed. Then, carefully roll the tenderloin, starting from one end and making sure the filling doesn’t spill out.
5. Tying the roll: Use kitchen twine to tie the roll tightly so that the filling doesn’t leak during cooking. This is an important trick to keep everything together.
6. Wrapping in aluminum foil: The combination of aluminum foil with oil, salt, and pepper will help retain the juices in the meat. Place the roll on a sheet of aluminum foil, brush it with a little oil, sprinkle with salt and pepper, then wrap it tightly, twisting the ends of the foil.
7. Baking: Place the roll in a baking dish and put it in the preheated oven at 180°C for 35-40 minutes. This baking time will ensure that the tenderloin cooks evenly while retaining its juiciness.
Preparing the mushroom sauce with wild garlic:
1. Slicing the mushrooms: While the pork tenderloin is baking, slice the mushrooms thinly. They will add a pleasant texture to the sauce.
2. Sautéing the mushrooms: In a pan, add a little oil and sauté the mushrooms over medium heat. Cook them until all the water released has evaporated. This step is essential to avoid a watery sauce.
3. Adding the cream: Once the mushrooms are sautéed, add the cream and mix well. Let the sauce simmer on low heat for a few minutes until it becomes creamy.
4. Finishing the sauce: Finally, add the finely chopped wild garlic and mix well. This will add a fresh and intense flavor to the sauce.
Serving:
After the pork tenderloin has been cooked, remove it from the oven and let it rest for 5-10 minutes. This is important to allow the juices to redistribute in the meat. Then, remove the twine and slice the roll into thick slices. Serve the pork tenderloin alongside the mushroom sauce and a side of rice. The rice can be plain, or you can add cooked vegetables for extra nutrients.
Serving suggestions and variations:
- You can replace the rice with mashed potatoes or grilled vegetables for a more elegant presentation.
- If you enjoy more intense flavors, you can add some crispy bacon pieces to the cheese filling.
- A perfect drink to accompany this dish would be a dry white wine, which will complement the delicate flavors of the wild garlic.
Nutritional benefits:
This recipe is not only delicious but also has nutritional benefits. Pork tenderloin is a good source of protein, while wild garlic contains vitamins A, C, and minerals like iron. Additionally, mushrooms are rich in antioxidants and fiber, contributing to a balanced diet.
Frequently asked questions:
1. Can I use another type of meat?
Yes, you can replace the pork tenderloin with chicken or turkey, being careful to adjust the cooking time.
2. What other herbs can I use instead of wild garlic?
If you don’t have wild garlic, you can use basil or dill for a different taste.
3. How can I freeze the roll?
You can freeze the roll before baking it. Once cooked, it’s best to consume it fresh, but you can keep it in the fridge for 2-3 days.
4. What is the best way to reheat the roll?
Reheat the roll in the oven at 160°C to maintain its texture and juiciness.
Now that you know how to prepare this delicious pork tenderloin stuffed with wild garlic cream, all that’s left is for you to get to work! You will surely impress everyone with this simple and tasty recipe. Enjoy your meal!
Ingredients: 2 lb pork muscle, 1 bunch of wild garlic, 200g cream cheese, salt and pepper. For the sauce: 200ml cooking cream, 200g mushrooms, 2-3 sprigs of wild garlic.
