Spanish-style stuffed pork tenderloin (fillet)
Caroline's Cooking
Caroline's Cooking
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  • 5.0 from 1 reviews Spanish-style stuffed pork tenderloin (fillet) Print Prep time 20 mins Cook time 25 mins Total time 45 mins NB preparation time is the night before, you will then leave it overnight to marinade. You can easily use a larger pork tenderloin/fillet, just increase rest of ingredients to ensure well-filled and marinated. Author: Caroline's Cooking Serves: 2-3 Ingredients
  • 1 small to medium pork tenderloin (fillet) - around 1lb or a bit larger 4tbsp chopped dried apricots 3tbsp chopped parsley 2tbsp pine nuts 1tbsp chopped fresh oregano 1tsp fennel seeds, crushed 2 cloves of garlic crushed with a little salt 1tsp paprika 1tsp cumin 1tbsp olive oil Instructions Cut off any excess fat or sinewy bits from the pork and then carefully cut along one side the whole length of the pork, being careful not to cut the whole way through so it flattens out. Turn it over so the cut side is down. In a small bowl, mix together the chopped apricots, parsley, pine nuts and oregano for the stuffing. Separately, mix together the spice mix - the fennel seeds, garlic, paprika and cumin (I do this in the pestle and mortar since I use that to crush the fennel and garlic). Rub the spice mix all over the outside of the pork, turn it over so the cut side is back up then put the stuffing all along the middle. Tie up the pork with string by tying a knot around one end, holding the stuffing in, then looping through around an inch apart the whole way along the pork, carefully pulling the string to tighten as you go. Tighten so that the string is taught against the meat but doesn't push the stuffing out (see picture above for looping trough). When you reach the other end, tie another knot to secure. Leave overnight in the refrigerator to marinade. When ready to cook the next day, preheat oven to 400F/200C. Ideally using an ovenproof pan so you don't have to transfer, put a little olive oil in the pan then sear the pork on all sides so it's gently brown. Roast for approx 20min for slightly pink, a little longer (5-10min max) for no pink. Cut into slices to serve and remove the string. 3.3.3070

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