Stuffed tenderloin

Stuffed pork tenderloin with red beet salad - a refined recipe full of flavors

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Who doesn’t love a juicy tenderloin, full of flavors, accompanied by a vibrant red beet salad? This stuffed pork tenderloin recipe is not only an excellent choice for festive meals, but also a delicious option for a weekend dinner. Whether you are preparing to impress guests or simply want to treat yourself, this dish will delight your senses.

A brief history of the recipe
Pork tenderloin is a versatile ingredient used in many cuisines worldwide. Stuffing the meat with vegetables and aromatic herbs is a traditional technique that allows flavors to infuse into the meat, making it juicier and tastier. Combined with red beets, this dish becomes not just a culinary feast, but also an explosion of colors on the plate.

Necessary ingredients
For the tenderloin:
- 2 pieces of pork tenderloin (approximately 1 kg each)
- 6 carrots
- 4 parsnips
- 4 parsley roots
- 1 head of garlic
- Aromatic herbs (rosemary, thyme, oregano)
- Pork spices (paprika, pepper)
- Salt to taste
- 6 smoked sausages (optional)
- 100 ml olive oil

For the red beet salad:
- 5 red beets
- 50 ml olive oil
- 1 tablespoon apple cider vinegar
- Salt to taste
- Horseradish root (to preference)

Step by step to a perfect result

1. Preparing the tenderloin
- Start by preparing the tenderloin. Use a sharp knife to make small incisions along the length of the meat. These will be the places where you insert the vegetables.
- Cut the carrots, parsnips, and parsley roots into thin sticks. Insert one stick into each incision made along the tenderloin. This technique not only adds flavor but also gives an appealing look to the dish.

2. Adding the garlic
- Use a knife to make small holes across the width of the tenderloin. Here, insert a few cloves of garlic, allowing them to infuse their flavor into the meat during baking.

3. Preparing the tray and spices
- In a tray, add the olive oil and lay a bed of aromatic herbs, sprinkling a bit of salt. Place the tenderloin on this bed of herbs, then generously cover it with the remaining herbs, spices, and salt.
- If desired, you can add smoked sausages around the tenderloin for extra flavor. Cover the tray with aluminum foil or a lid, allowing the dish to bake at a moderate heat (about 180 degrees Celsius) for approximately 45 minutes, then remove the lid for the last 15 minutes to achieve a golden crust.

4. Preparing the red beets
- Meanwhile, prepare the red beets. Wrap each beet in aluminum foil and place them in the oven alongside the tenderloin. They will need about 45 minutes or until tender. Check them with a fork; if it goes in easily, they are ready.
- After baking, remove the beets from the foil, let them cool slightly, then peel and grate them finely.

5. Preparing the beet salad
- In a bowl, combine the grated beets with grated horseradish, olive oil, apple cider vinegar, and salt to taste. Mix well to combine the flavors. This vibrant salad will add a delicious and fresh contrast to the tenderloin.

6. Serving the dish
- Slice the tenderloin and arrange it on plates. Serve it alongside the red beet salad and, for an extra touch of freshness, add lemon slices. This will bring a splash of acidity that balances the richness of the meat.

Practical tips
- If you want a more intense flavor, you can marinate the tenderloin in spices the night before cooking.
- Make sure to use a meat thermometer to check the internal temperature of the tenderloin; it should reach 70 degrees Celsius to be perfectly cooked.
- Vegetarian option: you can replace the tenderloin with a chicken breast or a marinated soy dish for a meat-free option.

Frequently asked questions
- Can I use other vegetables to stuff the tenderloin?
Of course! You can experiment with bell peppers, zucchini, or caramelized onions.

- What type of wine pairs best with this dish?
A light red wine, such as a Merlot or Pinot Noir, will perfectly complement the flavors of the meat and beets.

- How long can leftover tenderloin be stored?
It can be stored in the refrigerator wrapped or in a closed container for 3 days. I recommend reheating it in the oven to maintain its juiciness.

Nutritional benefits
Pork tenderloin is an excellent source of protein, essential for building and repairing tissues. Red beets, on the other hand, are rich in antioxidants, vitamins (such as vitamin C and B9), and minerals (manganese, potassium), and also have beneficial effects on cardiovascular health.

In conclusion, this stuffed pork tenderloin recipe with red beet salad is not just a simple meal, but a culinary experience that will delight everyone who savors it. Whether you prepare it for a special occasion or for an ordinary evening, each bite will bring with it a story of flavors and traditions, inviting you to enjoy the magic of cooking at home. Bon appétit!

 Ingredients: For preparing the pork tenderloin, I used: 2 pieces of pork tenderloin, each weighing 1 kg, 6 carrots, 4 parsley roots, 4 parsnip roots, 1 head of garlic, herbs, pork spices, salt to taste, 6 smoked sausages, and 100 ml of oil. For the red beet salad, I used: 5 red beets, 50 ml of olive oil, 1 tablespoon of apple cider vinegar, a pinch of salt, and horseradish root.