Oven-Baked Pork Tenderloin Roll

Name: Oven-Baked Pork Tenderloin Roll - Mariuca N.
Ingredients: pork muscle; 150 g smoked country ham; 350 g champignon mushrooms; 2 eggs; 150 g softer cheese; oregano; rosemary; spices for pork; peppercorns and salt to taste; 250 ml oil; 100 ml wine; 5 garlic cloves; bell pepper; water

Meat - Oven-Baked Pork Tenderloin Roll by Mariuca N. - Recipia

Pork tenderloin is a versatile and flavorful ingredient, ideal for creating a main dish that will impress any table. We start by trimming the pork tenderloin of fat, ensuring we have a clean piece of meat suitable for rolling. With a sharp knife, we carefully slice the meat open like a roulade, starting from the outside in. Once we have a uniform sheet, we use a meat mallet to gently pound the meat, which will help tenderize it and allow the spices to penetrate better. We generously season the meat with salt, rosemary, oregano, and a special pork spice blend, making sure to cover the entire surface. Slices of ham are laid in the center of the tenderloin, creating a rich flavor base. In a separate bowl, we beat the eggs well and mix them with 100 grams of grated cheese, salt, vegeta, and pepper, achieving a homogeneous mixture. This mixture will be cooked into an omelet, which will be placed over the slices of ham, adding a creamy and tasty texture. For an extra flavor boost, the mushrooms are finely chopped and sautéed in a pan with a little oil until they become slightly golden. After the mushrooms have softened, we add crushed garlic and season to taste. We let the mixture sauté a little longer, then strain it from excess oil and place it over the omelet, bringing a forest flavor to our dish. After adding the mushrooms, we carefully roll the tenderloin, tightening it well to keep all the ingredients inside. We use kitchen twine to tie the roulade, ensuring it doesn’t come apart during baking. We place the roulade in a baking dish and season it again with the pork spice blend and a little rosemary for an intense flavor. Around the tenderloin, we add julienned bell pepper, wine, oil, and water, making sure the liquid covers the roulade halfway. We preheat the oven to a medium temperature and place the dish covered with aluminum foil for about 20 minutes. Then, we remove the foil and let the roulade bake at a moderate heat to achieve a delicious crust. When it’s done, we remove the twine and grate the remaining cheese over the roulade, putting it back in the oven to melt and form a golden crust. This is how we achieve a juicy, flavorful pork tenderloin roulade, full of textures, perfect for a festive meal or a family dinner. We serve it with preferred sides, such as mashed potatoes or a fresh salad, to complete this memorable culinary experience.