Stuffed Pork Tenderloin with Pepper Sauce

 Ingredients: For 4 servings. This stuffed pork chop recipe can be an appetizer or the main course with your choice of side dish. Ingredients for pork: 500 g pork tenderloin salt and pepper 30 g butter 2 finely chopped green onions 1/2 stalk of finely chopped celery 3 tablespoons grated apple 60 g white bread crumbs 2 tablespoons grated cheddar (or cheese) 1/2 teaspoon sage 1/2 teaspoon thyme 100 g bacon 1 tablespoon honey 1 tablespoon balsamic vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon dried For garnish (optional): 4 potatoes 4 carrots oregano salt and pepper olive oil For pepper sauce: 20 g butter 1 tablespoon pink peppercorns 1 teaspoon freshly ground black pepper (it is important to crush or grind it beforehand for maximum flavor) 1/2 teaspoon Dijon mustard 30 ml red wine 200 ml water + 1/4 beef/vegetable cube (or 200 ml beef/vegetable broth) 1/2 tablespoon cornstarch or flour 60 ml cream

In a deep pan, melt 30 grams of butter over low heat, being careful not to burn it, as its flavor is essential in preparing this dish. Once melted, add finely chopped onion and diced celery. Sauté these ingredients for 4-5 minutes until they become translucent and slightly desired, allowing them to release their delicate aromas. After the onion and celery have sautéed, add diced bread, a diced apple, fresh sage leaves, dried thyme, a pinch of salt, and freshly ground pepper. Mix the composition well and let it cool so that the flavors intertwine.

Meanwhile, prepare the pork meat by cutting the tenderloin in half without completing the cut, leaving about 1 cm uncut. Make a few light cuts on the surface to allow the spices to penetrate. Place a plastic wrap over the meat and gently pound it with a meat hammer to flatten it. Season the meat with salt and pepper, then arrange the bread and cheese mixture on top, being careful to distribute it evenly. Roll the meat tightly and secure it with kitchen twine.

Wash the potatoes well and cut them into slices of about 0.5 cm, but without cutting completely through. Season the slices with salt, pepper, and a drizzle of olive oil, then sprinkle oregano through the cuts for extra flavor. Place the potatoes in a baking dish, preparing them for the oven. Bake for 25 minutes at 190 degrees Celsius (gas mark 5).

Once the potatoes are in the oven, wrap the tenderloin in slices of bacon, which will add a crispy texture and irresistible flavor. Using sturdy twine, tie the meat so that it stays tight during baking. In a heat-resistant dish, add 30 ml of water, then place the meat inside. In a bowl, mix honey, vinegar, mustard, pepper, and rosemary, creating a flavorful sauce. Using a brush, coat the meat with half of this sauce, then place the dish in the oven for 10 minutes.

After 10 minutes, take the meat out of the oven and brush it with the remaining sauce, allowing it to bake for another 10-15 minutes. While the meat is baking, brush the carrots with a little olive oil, season them with salt and pepper, and sprinkle oregano, placing them among the potatoes in the dish.

To prepare the pepper sauce, melt the butter in a saucepan over low heat. Add the wine and let it reduce for 3-4 minutes. Next, add the pink peppercorns, black pepper, mustard, and water, letting the sauce boil for about 6-7 minutes, stirring constantly. If you want a thicker sauce, thicken it with cornstarch or flour, then turn off the heat and stir in the cream, achieving a creamy texture.

When the meat is ready, take it out of the oven and let it rest for 5 minutes before slicing it. Serve the potatoes and carrots alongside the slices of stuffed tenderloin, drizzling everything with the pepper sauce to add a touch of refinement and flavor to the dish. This combination of flavors will surely delight the taste buds, turning the meal into a true culinary feast.

 Tags:  onion cheese meat carrots potatoes unt flour oil sour cream life wine pig olives apples honey christmas and new year's recipes