Pork tenderloin stuffed with homemade ham and vegetables

Name: Pork tenderloin stuffed with homemade ham and vegetables - Gabriela I.
Ingredients: 600 g pork tenderloin (1 piece); salt; pepper; 150 g homemade ham; 1 carrot (medium size); 1/2 yellow bell pepper; green salad (for decoration); cherry tomatoes (for decoration); 50 ml oil; 1 tablespoon mustard

Meat - Pork tenderloin stuffed with homemade ham and vegetables by Gabriela I. - Recipia

I made this stuffed pork tenderloin on a day when I only had a few ingredients on hand – homemade ham, a carrot, and half a bell pepper. It wasn’t something I had planned, but I wanted to see what would happen if I simply combined them without a complicated recipe. It turned out hearty, with familiar ingredients and a clear flavor. I liked the result, so I made it again this way. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 20 minutes Cooking time: 1 hour (plus 10 minutes for browning) Servings: 3-4, depending on appetite Difficulty: medium Occasion: main course or cold appetizer Ingredients 600 g pork tenderloin (1 piece) salt, pepper 150 g homemade ham 1 medium carrot (not too big, not too small) 1/2 yellow bell pepper 50 ml oil 1 tablespoon mustard lettuce (for garnish) cherry tomatoes (for garnish) Instructions 1. Wash the pork tenderloin and pat it dry with an absorbent towel to remove excess water. 2. Cut the tenderloin lengthwise, without cutting all the way through – you don't need to split it completely. Open it gently with your hands and lightly pound it with a meat mallet to create an even surface. 3. Season both sides with salt and pepper. 4. Cut the ham into strips or thin slices, enough to cover the surface of the tenderloin. 5. Peel, wash, and cut the carrot into thin sticks. Do the same with the yellow bell pepper. 6. Brush the opened tenderloin with a bit of oil (using a brush if you have one). Then, spread a tablespoon of mustard over it. 7. Layer the ham slices, carrot sticks, and bell pepper strips on top of the meat lengthwise. I arranged them symmetrically, alternating between the vegetables and ham for a nice visual effect when sliced. 8. Roll the tenderloin tightly to enclose the filling. Secure it with toothpicks at intervals. 9. Brush the roll again with the remaining oil. 10. Take a piece of aluminum foil and wrap the roll in it, twisting the ends slightly to keep it compact. 11. Place the roll in a baking dish. Pour 200 ml of water into the dish. 12. Put the dish in a preheated oven at 220°C and cover it for 1 hour. 13. After an hour, unwrap the foil and let the roll bake for an additional 10 minutes in the oven to brown slightly. 14. Remove it, let it rest for a few minutes, and then slice it. 15. Arrange on a platter with lettuce leaves and sliced cherry tomatoes, if desired. Why I Make This Recipe Often It's the kind of dish where you can use whatever you have in the fridge without much hassle. The tenderloin stays juicy if you don’t overcook it, and the ham and vegetables add flavor and color. It works well both hot as a main course and cold as an appetizer for a larger meal. Tips and Variations Tips The meat should be pounded just enough to be flat; don’t overdo it to avoid tearing. Use wooden toothpicks, slightly moistened beforehand, so they don’t burn in the oven. Keep an eye on it while browning to prevent the tenderloin from drying out. Let it rest for a few minutes after taking it out of the oven to make slicing easier. Substitutions Homemade ham can be replaced with any ham, prosciutto, or even lean bacon, sliced. You can use red or green bell peppers if you don’t have yellow. The carrot can be omitted, but it adds a crunchy texture and color. Variations You can add a sprig of parsley or a thin slice of cheese if you like it cheesy. If you don’t want to cook it in foil, you can use parchment paper, but foil retains steam better. You can also use different types of fillings, but don’t overdo the quantity to ensure it rolls easily. Serving Ideas Sliced cold, it works as an appetizer for festive platters. As a main course, serve it with a simple salad or boiled potatoes. It can be presented on a platter with lettuce and cherry tomatoes, as in the recipe, for contrast. Frequently Asked Questions 1. Can I make the roll ahead of time and cook it the next day? Yes, you can prepare the roll, wrap it, and keep it in the fridge until baking. 2. What if I don’t have aluminum foil? You can try using parchment paper, but the result won’t be as juicy. The foil helps retain steam and cook evenly. 3. Can it be sliced warm, or is it better cold? It can be sliced warm, but cleaner slices come after it cools slightly. 4. Can I use pork shoulder instead of tenderloin? You can, but tenderloin is more tender and has less fat. If using shoulder, it may be drier, so don’t overcook it. 5. What should I do with the sauce in the dish? You can use the sauce to drizzle over the meat slices when serving or leave it aside if you prefer something simpler. Nutritional Values (estimated) Per serving (out of 4): Calories: approx. 320 kcal Protein: 32 g Fat: 18 g Carbohydrates: 4-5 g Values are approximate and depend on the type of ham used and how much fat the tenderloin has. The vegetables do not significantly increase the calories. Storage and Reheating The roll stores well in the fridge for 2-3 days in a sealed container. It can be sliced and eaten as is or lightly reheated in the oven, covered, to avoid drying out. If you want to serve it cold, let it sit at room temperature for 20 minutes before slicing.

Preparation

Wash the tenderloin and pat it dry with an absorbent towel to remove excess water, then cut it lengthwise (not all the way through). Beat it well and then season. Slice the ham, peel and wash the carrot and bell pepper, and cut them into strips. Brush the tenderloin with a little oil using a silicone brush, then coat it with a spoonful of mustard. Arrange the slices of ham symmetrically with the carrot and bell pepper. Roll the tenderloin and secure it in several places with toothpicks. Take a piece of aluminum foil, brush the tenderloin with the remaining oil, wrap it in the foil, and place it in a baking tray. Add 200 ml of water and put the tray in a preheated oven at 220 degrees. Leave it for about 1 hour. Before removing it from the oven, unwrap the foil and let it brown for another 10 minutes. Serve on a platter, garnished with green salad and cherry tomatoes. Enjoy your meal! It is also very good as a main course or as a cold appetizer.

Pork tenderloin stuffed with homemade ham and vegetables

Preparation

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