I came up with this version of pork tenderloin stuffed with smoked ham after catching an episode of Nigella where she used a pork chop. I had two pork tenderloins in the fridge and adapted the idea based on what I had on hand. I love the combination of lean meat with smokiness, and the spiced marinade added a great flavor. I usually prepare something like this for a family lunch; it’s quite quick and doesn’t require complicated techniques.
Quick Info
Total time: about 1 hour and 40 minutes (includes marinating)
Preparation time: 20 minutes (plus 1 hour for marinating)
Cooking time: 30-40 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, family occasions
Ingredients
For the tenderloins:
2 pork tenderloins (about 350-400 g each)
1 teaspoon ground cumin
1/2 teaspoon chili (or to taste)
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 teaspoon coriander seeds (crushed or coarsely ground)
2 tablespoons soy sauce
2 tablespoons red wine
100 g smoked ham (cut into strips or cubes)
50 g smoked bacon (optional, cut into small cubes)
For the pasta:
250-300 g pasta (of your choice)
400 ml cooking cream
2-3 garlic cloves (finely chopped)
1 teaspoon turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
1-2 tablespoons dried coriander (or parsley if you don’t have coriander)
Preparation Method
1. Cleaning and preparing the tenderloins
Wash the pork tenderloins and pat them dry with paper towels. Remove any skin and excess fat. Cut each tenderloin lengthwise, but not all the way through, so you can open the meat like a book.
2. Flattening the meat
Gently pound with a meat mallet to even it out and thin it slightly. You don’t need to press too hard, just enough to make it easier to fill and roll.
3. Marinating
Place the tenderloins in a bowl. Add the cumin, chili, turmeric, ginger, crushed coriander, soy sauce, and red wine. Mix well, cover, and let marinate for about an hour in the fridge. If you have more time, you can let it marinate longer, but an hour is sufficient.
4. Filling and rolling
Remove the meat from the marinade. Open the tenderloins, place pieces of ham and smoked bacon on top. Distribute the filling in spots, not across the whole surface, so it doesn’t spill out when rolling.
Roll each tenderloin back up tightly to prevent the filling from coming out. Secure the edges with 2-3 toothpicks or, if you have them, tie with kitchen twine.
5. Baking
Place the rolled tenderloins in a baking dish. Cover with aluminum foil and bake at 190°C for 20 minutes. After this time, remove the foil and leave for another 10-20 minutes until the meat develops a light crust on the surface. Depending on the thickness of the tenderloins, check that they are cooked but still juicy.
Remove the dish and let the meat rest for 10 minutes before slicing.
6. Preparing the pasta with cream sauce
Bring salted water to a boil. When boiling, add the pasta and cook for 1 minute less than the time indicated on the package. Drain, but reserve a little of the cooking water (it may be useful for the sauce).
In a larger skillet, heat the olive oil and add the chopped garlic. Sauté for 1-2 minutes over low heat, then add the cumin and turmeric. Add the cooked pasta, mix well. Pour in the cream and heat everything over low heat until the sauce thickens. Finally, add the dried coriander. Taste and adjust the salt if necessary.
7. Serving
Slice the tenderloin, removing the toothpicks beforehand. Serve alongside the pasta with cream sauce and herbs.
Why I make this recipe often
The preparation doesn’t take much time, the ingredients are readily available, and the flavor is balanced. It’s perfect for family meals, and leftovers are great cold the next day.
Tips and Variations
Tips
Let the tenderloins rest after baking to keep them tender.
If you don’t have aluminum foil, you can cover with a lid at the start of baking.
Don’t overfill to prevent the filling from spilling out during rolling.
Substitutions
You can use only ham or only bacon if you don’t have both.
If you don’t have fresh coriander, dried parsley works for the pasta.
Variations
Instead of pork tenderloin, you can try thin pork chops, as in the original recipe.
You can add a bit of smoked cheese to the filling if you want a different flavor.
Serving Ideas
Pair with a green salad or simple pickles.
The pasta can be replaced with a side of rice or mashed potatoes if you prefer.
Frequently Asked Questions
1. Can I marinate the tenderloins overnight?
Yes, if you have time, you can let the meat marinate longer, up to 8-12 hours in the fridge. It will be more flavorful.
2. Can I use another type of meat?
Pork chops or chicken breast also work, adjusting the cooking time. However, the tenderloin remains the most tender.
3. If I don’t have red wine, can I omit it?
Yes, you can skip the wine or use a little balsamic vinegar. The flavor will be slightly different, but the recipe will still work.
4. Can it be made without aluminum foil?
Yes, but there’s a risk it may dry out slightly on the surface. You can cover with a lid or parchment paper.
5. Can I use low-fat cream for the pasta?
Yes, but the sauce will be thinner and less creamy.
Nutritional Values
Estimated for one serving (tenderloin + pasta with cream):
Calories: 600-700 kcal
Protein: 35-40 g
Fat: 30-35 g
Carbohydrates: 40-50 g
Values are approximate and depend on the type of smoked meat and cream used. The pasta and cream increase the caloric intake, while the tenderloin has little fat if well trimmed.
Storage and Reheating
Leftover tenderloin can be stored in the fridge for 2 days in a sealed container. The pasta with cream will keep in the fridge but may absorb some sauce. To reheat, place the meat and pasta in the oven or microwave on low heat, adding a little water or cream if needed. I do not recommend freezing, as the texture suffers upon thawing.
Quick Info
Total time: about 1 hour and 40 minutes (includes marinating)
Preparation time: 20 minutes (plus 1 hour for marinating)
Cooking time: 30-40 minutes
Servings: 4
Difficulty: medium
Recipe type: main course, family occasions
Ingredients
For the tenderloins:
2 pork tenderloins (about 350-400 g each)
1 teaspoon ground cumin
1/2 teaspoon chili (or to taste)
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1 teaspoon coriander seeds (crushed or coarsely ground)
2 tablespoons soy sauce
2 tablespoons red wine
100 g smoked ham (cut into strips or cubes)
50 g smoked bacon (optional, cut into small cubes)
For the pasta:
250-300 g pasta (of your choice)
400 ml cooking cream
2-3 garlic cloves (finely chopped)
1 teaspoon turmeric
1 teaspoon ground cumin
2 tablespoons olive oil
1-2 tablespoons dried coriander (or parsley if you don’t have coriander)
Preparation Method
1. Cleaning and preparing the tenderloins
Wash the pork tenderloins and pat them dry with paper towels. Remove any skin and excess fat. Cut each tenderloin lengthwise, but not all the way through, so you can open the meat like a book.
2. Flattening the meat
Gently pound with a meat mallet to even it out and thin it slightly. You don’t need to press too hard, just enough to make it easier to fill and roll.
3. Marinating
Place the tenderloins in a bowl. Add the cumin, chili, turmeric, ginger, crushed coriander, soy sauce, and red wine. Mix well, cover, and let marinate for about an hour in the fridge. If you have more time, you can let it marinate longer, but an hour is sufficient.
4. Filling and rolling
Remove the meat from the marinade. Open the tenderloins, place pieces of ham and smoked bacon on top. Distribute the filling in spots, not across the whole surface, so it doesn’t spill out when rolling.
Roll each tenderloin back up tightly to prevent the filling from coming out. Secure the edges with 2-3 toothpicks or, if you have them, tie with kitchen twine.
5. Baking
Place the rolled tenderloins in a baking dish. Cover with aluminum foil and bake at 190°C for 20 minutes. After this time, remove the foil and leave for another 10-20 minutes until the meat develops a light crust on the surface. Depending on the thickness of the tenderloins, check that they are cooked but still juicy.
Remove the dish and let the meat rest for 10 minutes before slicing.
6. Preparing the pasta with cream sauce
Bring salted water to a boil. When boiling, add the pasta and cook for 1 minute less than the time indicated on the package. Drain, but reserve a little of the cooking water (it may be useful for the sauce).
In a larger skillet, heat the olive oil and add the chopped garlic. Sauté for 1-2 minutes over low heat, then add the cumin and turmeric. Add the cooked pasta, mix well. Pour in the cream and heat everything over low heat until the sauce thickens. Finally, add the dried coriander. Taste and adjust the salt if necessary.
7. Serving
Slice the tenderloin, removing the toothpicks beforehand. Serve alongside the pasta with cream sauce and herbs.
Why I make this recipe often
The preparation doesn’t take much time, the ingredients are readily available, and the flavor is balanced. It’s perfect for family meals, and leftovers are great cold the next day.
Tips and Variations
Tips
Let the tenderloins rest after baking to keep them tender.
If you don’t have aluminum foil, you can cover with a lid at the start of baking.
Don’t overfill to prevent the filling from spilling out during rolling.
Substitutions
You can use only ham or only bacon if you don’t have both.
If you don’t have fresh coriander, dried parsley works for the pasta.
Variations
Instead of pork tenderloin, you can try thin pork chops, as in the original recipe.
You can add a bit of smoked cheese to the filling if you want a different flavor.
Serving Ideas
Pair with a green salad or simple pickles.
The pasta can be replaced with a side of rice or mashed potatoes if you prefer.
Frequently Asked Questions
1. Can I marinate the tenderloins overnight?
Yes, if you have time, you can let the meat marinate longer, up to 8-12 hours in the fridge. It will be more flavorful.
2. Can I use another type of meat?
Pork chops or chicken breast also work, adjusting the cooking time. However, the tenderloin remains the most tender.
3. If I don’t have red wine, can I omit it?
Yes, you can skip the wine or use a little balsamic vinegar. The flavor will be slightly different, but the recipe will still work.
4. Can it be made without aluminum foil?
Yes, but there’s a risk it may dry out slightly on the surface. You can cover with a lid or parchment paper.
5. Can I use low-fat cream for the pasta?
Yes, but the sauce will be thinner and less creamy.
Nutritional Values
Estimated for one serving (tenderloin + pasta with cream):
Calories: 600-700 kcal
Protein: 35-40 g
Fat: 30-35 g
Carbohydrates: 40-50 g
Values are approximate and depend on the type of smoked meat and cream used. The pasta and cream increase the caloric intake, while the tenderloin has little fat if well trimmed.
Storage and Reheating
Leftover tenderloin can be stored in the fridge for 2 days in a sealed container. The pasta with cream will keep in the fridge but may absorb some sauce. To reheat, place the meat and pasta in the oven or microwave on low heat, adding a little water or cream if needed. I do not recommend freezing, as the texture suffers upon thawing.