Stuffed Tenderloin - Quick Recipe

Name: Stuffed Tenderloin - Quick Recipe - Eliza J.
Ingredients: 600 g pork tenderloin; 1 tablespoon of butter; 125 ml white wine; 125 ml chicken broth; 80 ml whipping cream; 1 clove of garlic; for the filling 125 g cow cheese; 1/2 finely chopped red onion (I skipped the onion); 80 g raisins (cranberries; dried plums; or other fruits you like but should be a bit sour); parsley; a few leaves; salt and pepper to taste; dried pork sausages (optional)

Meat - Stuffed Tenderloin - Quick Recipe by Eliza J. - Recipia

The tenderloin is split in two, but not completely, making sure to leave a large piece of meat that will be filled later. This meat is lightly beaten, without thinning it too much, to retain its juiciness. It is seasoned with salt and pepper, ensuring that the cheese used is not too salty, so as not to spoil the flavor of the dish. In a bowl, we finely chop the fresh parsley, and the cheese is cut into small cubes. If we want to add onion, it is also finely chopped and mixed with dried fruits, which can add a sweet-sour note to the dish. If we use sausages, we slice them and have them ready for the filling. On a plate, we place some pieces of thread or thin kitchen twine here and there. On top of these, we place the prepared tenderloin, put the sausage slices on top, and then the filling of cheese, parsley, and dried fruits. With our palm, we gently press to compact the filling. Then, we take a piece of thread/twine and tie the meat tightly, but not excessively, to create a roll. It is important that the tying is uniform to maintain the shape of the roll. We continue this process until we finish all the filling. Meanwhile, we put the pan on the heat and add the butter, letting it melt completely. Once the butter is liquefied, we place the tenderloin in the pan, allowing it to fry on one side until golden. We turn the meat to the other side and continue frying evenly until browned on all sides. After the meat is nicely browned, we take the pan off the heat and add the chicken broth along with the white wine, covering the pan with a piece of baking paper and a lid. This trick will allow the steam to remain in the pan, so the meat cooks in the steam, becoming tender and flavorful. We let it simmer for about 10 minutes, then lift the lid, turn the tenderloin to the other side, place the lid and baking paper back on, and let it simmer for another 10 minutes. After the time has expired, we turn off the heat and let the meat rest under the lid for 5 minutes. This step is essential to allow the juices to redistribute in the meat. After the time has passed, we carefully remove the tenderloin from the heat and place it on a platter. In the remaining liquid in the pan, which should be a small amount, we add a crushed garlic clove and the cream. We bring everything to a boil, and the sauce will thicken slightly, becoming a perfect accompaniment for the roast. Before serving, don't forget to salt and pepper the sauce to taste. For an extra touch of freshness, it is recommended to serve the dish with a crispy green salad, and the sauce is generously poured over it. This combination of flavors will turn the meal into an unforgettable culinary experience. Bon appétit!