Piglet stuffed tenderloin


Dairy pig head – 1 pc. (about 7 kg)
tenderloin pork – 1.5 kg of
bacon, finely chopped – 300 grams of
olive oil – 1 cup
* sauce English – 2 tbsp. tablespoons
wine vinegar – 1/2 cup
black pepper


Cooking method:

Tenderloin mince, combine bacon, salt and pepper, add vinegar, English sauce and mix thoroughly.
Stuff the cooked pig weight, tie with string, put in the form, add butter, cover with parchment paper and bake in the oven for 3 hours.

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