Stuffed pork tenderloin (I)


pork tenderloin (wide and thick slice) – 1.5 kg of
rosemary, thyme and marjoram fresh, chopped
olive oil – 1/2 cup
black pepper
pepper, red, green and yellow, cut into strips 1 cm – 1 piece .
zucchini, sliced into cubes of 1 cm wide – 1 pc.
carrots, sliced into cubes 1 cm – 2 pcs.
eggplant, peeled and chopped into cubes 1 cm wide – 1 pc.
vegetable oil – 1/2 cup
green onions, chopped pieces – 4 stalks
onion, finely chopped – 1 tbsp. spoon of
garlic, finely chopped -. 1 teaspoon
parsley, marjoram and rosemary, chopped – 2 tbsp. tablespoons
ground black pepper


Cooking method:

To prepare the filling all of the vegetables mixed with 3 tablespoons butter and leave for 30 minutes at room temperature. Then put out with the remaining butter and herbs for 15 minutes until softened, avoiding of cooking, add salt and pepper and chill.
A piece of meat to make an incision in half horizontally, without cutting all the way (like a book), salt and pepper. Stuffing put on one half of a piece of meat, cover with a second edge of the thread to sew.

Put the meat into the pan, put herbs, pour oil, cover with foil and place in a preheated 200 ° C oven.

An hour later, remove from oven baking, the meat free of foil, place in oven again and bake for a further 1 hour until tender meat and crispy.

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