This is a succulent pork dish that can be served with roast potatoes and side salad.
Ingredients:
500g pork tenderloin
For the marinade
1-2 tbsp olive oil
2 tsp dried coriander leaves
1 tsp dried basil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Salt and crushed pepper for seasoning
For the stuffing
4-5 chestnut mushrooms, chopped
1 large onion, chopped
1 green chilli, chopped
1 tomato, chopped
2 cloves garlic, chopped
Salt & Pepper for seasoning.
Method:
1. Butterfly the tenderloin, place on cling film and beat with a cook's mallet until flattened out. Discard the cling film.
2. Mix the marinade ingredients and sprinkle on the side of the tenderloin that was not beaten by the mallet.
3. Place the marinated side on a new cling film, the cling film should be large enough to cover the entire tenderloin.
4. In a pan, heat oil, add the garlic, chilli and onions. Once the onions are lightly browned ass the mushrooms and tomatoes. Season and take off the heat once mushrooms are cooked.
5. Place the mushroom stuffing in the middle of the tenderloin and using the cling film roll the tenderloin tightly like a sausage. Twist the ends of the cling film to secure the roll. Keep in the fridge for atleast 2-3 hours.
6. Pre heat oven at 200 deg. Line an oven proof dish with baking paper. Remove the tenderloin from the clingfilm and place in the oven proof dish.
7. Bake the tenderloin for 30-40 mins on 150 deg until meat is tender. Baste the meat with any juices oozed from the meat. Let the meat rest for atleast 10 mins before serving.
8. To serve cut the tenderloin into medium circles. Serve with roast potatoes and salad.
Ingredients:
500g pork tenderloin
For the marinade
1-2 tbsp olive oil
2 tsp dried coriander leaves
1 tsp dried basil
1 tsp thyme
1 tsp oregano
1 tsp garlic powder
1 tsp paprika
Salt and crushed pepper for seasoning
For the stuffing
4-5 chestnut mushrooms, chopped
1 large onion, chopped
1 green chilli, chopped
1 tomato, chopped
2 cloves garlic, chopped
Salt & Pepper for seasoning.
Method:
1. Butterfly the tenderloin, place on cling film and beat with a cook's mallet until flattened out. Discard the cling film.
2. Mix the marinade ingredients and sprinkle on the side of the tenderloin that was not beaten by the mallet.
3. Place the marinated side on a new cling film, the cling film should be large enough to cover the entire tenderloin.
4. In a pan, heat oil, add the garlic, chilli and onions. Once the onions are lightly browned ass the mushrooms and tomatoes. Season and take off the heat once mushrooms are cooked.
5. Place the mushroom stuffing in the middle of the tenderloin and using the cling film roll the tenderloin tightly like a sausage. Twist the ends of the cling film to secure the roll. Keep in the fridge for atleast 2-3 hours.
6. Pre heat oven at 200 deg. Line an oven proof dish with baking paper. Remove the tenderloin from the clingfilm and place in the oven proof dish.
7. Bake the tenderloin for 30-40 mins on 150 deg until meat is tender. Baste the meat with any juices oozed from the meat. Let the meat rest for atleast 10 mins before serving.
8. To serve cut the tenderloin into medium circles. Serve with roast potatoes and salad.
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