ITALIAN STUFFED PORK TENDERLOIN

• porsi: 3-4
• waktu aktif: 35 minutes
• total waktu: 65 minutes

Bahan-bahan

500-600 g pork tenderloin'

1 tsp paprika*

½ tsp salt*

¼ tsp black pepper

1 tbsp extra-virgin olive oil

STUFFING

1 tbsp extra-virgin olive oil

¼ small brown onion, finely chopped

150 g button mushrooms, finely chopped into 5 mm pieces

¼ tsp salt*

¼ tsp black pepper

¾ tsp finely minced rosemary?

1 garlic clove*, finely minced

75 g (½2 cup) no-added-oil sun-dried or semi-dried tomatoes', chopped into

1 cm squares

100 g (2 tightly packed cups) baby spinach, chopped into

1 cm squares

2 tbsp grated parmesan*

BALSAMIC GLAZE'

125 ml (½ cup) balsamic vinegar

85 g (¼ cup) honey

TO GARNISH (OPTIONAL)

1 tbsp toasted* pine nuts

Rosemary sprigs

Petunjuk

Butterfly pork - Cut a long slit down the middle of the pork lengthways, taking care not to cut all the way through. Open up the pork like a book. Cover with a plastic sheet. Use a meat mallet, rolling pin or heavy frying pan to pound the pork to an even 7 mm thickness. Set aside.

Stuffing - Heat the oil in a large non-stick, ovenproof frying pan* over high heat. Add the onion, mushrooms, half the salt and pepper and all the rosemary. Cook for 2 minutes until the mushrooms start to release water. Add the garlic and tomatoes, then continue cooking until the mushrooms are softened and the water evaporates, about 5 minutes. Add the spinach and toss until wilted. Transfer the mixture into a bowl and stir in the remaining salt and pepper, plus the parmesan. Leave to cool for 15 minutes or so. Wipe the pan clean with paper towels.

Preheat the oven to 180°C (160°C fan).

Stuff - Place the stuffing in the middle of the tenderloin. Use as much as you can but ensure you can still roll up the tenderloin with the stuffing fully enclosed. Secure with four or five toothpicks. Sprinkle the pork with the paprika, salt and pepper.

Sear and bake - Heat the oil in the same pan over medium-high. Put the pork in the pan and brown the top and sides until golden, about 1½ minutes on each side. Set the pork seam-side down, then transfer to the oven to bake for 15-20 minutes or until the internal temperature of the meat registers 60°C using a cooking thermometer*.

Rest - Remove the pork from the pan and rest it on a carving board for 5 minutes.

Glaze - Scrape out and discard any loose burnt bits in the pan. Put the pan back on the stove and add the balsamic vinegar and honey for the glaze. Turn the heat to medium-high and rapidly simmer the mixture until it reduces down to a syrupy glaze. Remove from the stove.

Serve - Remove the toothpicks from the pork. Slice the meat into 1.5 cm thick slices, holding it as needed to stay together as you cut. Lay the pork on a serving plate, drizzle with the balsamic glaze, sprinkle with the pine nuts, and tuck in some rosemary sprigs for garnish, if desired. Serve.

Catatan

1 The larger the pork, the better as it's easier to roll. However, this recipe can also be made with a smaller pork tenderloin.

2. Substitute with ½ teaspoon of dried rosemary.

3. These types of sun-dried tomato are a little softer and more red than the sun-dried tomatoes sold in jars in oil, though they can be used in a pinch.

4 You could skip making the glaze and use store-bought balsamic glaze* instead.

LEFTOVERS Fridge 3 days, freezer 3 months.