Stuffed pork tenderloin (II)


pork tenderloin – 1.5 kg of
margarine – 1 tbsp. spoon of
olive oil – 1/2 cup
onion – 1 clove
garlic, crushed – 2 cloves
Juice of 1 lemon
bay leaves – 1-2 pieces.
ground black pepper
Canned corn – 1 tbsp. Spoon
ham, finely chopped – 100 grams of
boiled eggs – 2 pcs.
margarine – 1 tbsp. spoon of
starch – 1 tbsp. spoon of
milk – 1 cup


Cooking method:

A piece of meat rub with a mixture of garlic, lemon juice, bay leaf, pepper and salt and let stand for 1 hour in the cold.
To prepare the filling all the components (except the eggs) Stir until thick and warm. Then remove from heat and combine with chopped eggs.

Prepared meat cut horizontally into two parts, without separating them from each other, like a book to reveal, between them put the filling, fasten skewers, tie with string, to connect with margarine, butter, finely chopped onion and pour the water.

Cook the meat until done, turning it and adding water as needed. The finished meat is removed from the pan. The resulting strain the sauce, remove excess fat, add a little water and warm up for a few minutes to thicken.

Serve the meat on a platter, watering sauce and garnish with the prepared fruit in season.

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