I have made stuffed pork tenderloin many times, especially when I have guests or need a cold snack for a larger meal. The tenderloin is not difficult to prepare, just have a little patience when it comes to rolling and tying it. If you like the combination of meat with mushrooms and cheese, you will enjoy it too, especially since you can serve it sliced, cold, with a simple horseradish and sour cream sauce.
Quick Info
Total time: About 1 hour and 30 minutes, depending on how quickly you move during preparation.
Preparation time: 30-40 minutes.
Baking time: 50-60 minutes (in the oven at 200°C).
Servings: 6-8 slices, depending on the thickness of the slices.
Difficulty: Medium (requires a little attention when rolling and tying).
Recipe type: Cold appetizer, suitable for holidays or festive meals.
Ingredients
1 pork tenderloin (whole, as uniform as possible, approx. 400-500 g)
1 thin smoked sausage (not too thick, easy to fit into the roll)
200 g canned mushrooms (well drained)
100 g grated cheese
1 egg
1 red bell pepper (or another sweet red pepper)
Salt, pepper, sweet or hot paprika (to taste)
Oil (for greasing the tray)
Water (a few tablespoons for the tray)
Fresh parsley (optional, for freshness at the end)
Preparation method
1. Prepare the tenderloin. With a thin knife, cut the tenderloin lengthwise so that you get a piece as flat as possible, like a sheet. If it doesn't come out perfectly, that's okay, you can adjust it with a meat mallet.
2. Flatten the meat. Place a plastic wrap on top and pound the tenderloin with a meat mallet, just enough to stretch and thin it out without tearing it. It should be thin enough to roll without breaking.
3. Season the piece of meat. Sprinkle salt, pepper, and paprika over the entire surface, on the side where the filling will go.
4. Prepare the filling. In a bowl, mix the finely chopped mushrooms (drained of juice), grated cheese, beaten egg, and diced red bell pepper. Adjust the filling with salt and pepper if you feel it needs more.
5. Assemble the roll. Spread about half of the mushroom and cheese filling on the tenderloin, distributing it evenly, but leaving a free edge on one side.
6. Place the sausage on top of the filling, in the middle of the tenderloin.
7. Spread the rest of the filling over the sausage, so that it is covered everywhere.
8. Carefully roll the tenderloin, gently tightening it so that the filling doesn't spill out the sides.
9. Tie the roll with silicone ties or kitchen twine, to keep its shape while baking.
10. Place the roll in a tray, grease the bottom of the tray with a little oil, and add a few tablespoons of water.
11. Bake in the oven at 200°C for 50-60 minutes, until the roll is well browned and the meat is cooked. If you feel it is drying out, you can add a little more water towards the end.
12. Let the roll cool completely before slicing. It cuts better cold, and the filling settles nicely in the section.
13. Serve the cold slices with horseradish and sour cream sauce and fresh parsley if you like freshness.
Why I make the recipe often
It is suitable for times when you want something substantial on the platter that can be prepared in advance. I like that it keeps well in the fridge, slices nicely, and doesn’t require hard-to-find ingredients. It fits any meal with multiple courses or as a main dish for lunch, with a simple side.
Tips and variations
Tips
- If the tenderloin has thicker parts, pound a bit more with the mallet to make the roll uniform.
- A thin sausage is easier to roll, don’t force it if it doesn’t fit – it can be cut lengthwise.
- Put a little filling at the ends so they don't remain empty.
- If you don't have silicone ties, kitchen twine works just as well.
Substitutions
- You can use sautéed fresh mushrooms if you have time to cook them beforehand and let them cool.
- Instead of cheese, any melting cheese works (gouda, edam).
- The sausage can be replaced with bacon or another thin smoked meat, but it won't be as filling.
- The egg helps bind the filling, but if you don't want to use it, it can work without it, just that it will be less homogeneous when sliced.
Variations
- You can add herbs to the filling – chopped parsley or dill if you want a fresher taste.
- For those who want something spicier, add a little hot paprika or chili flakes.
Serving ideas
- It is best served cold, sliced thinly.
- Alongside horseradish and sour cream sauce, or another cold white sauce.
- It also goes well with pickles or cabbage salad.
Frequently asked questions
1. How do I cut the tenderloin to make it flat?
Cut lengthwise with the knife, without going all the way to the bottom, then continue to open it like a book and flatten it. If it remains uneven, you can adjust it with the meat mallet.
2. Can I make the roll a day in advance?
Yes, it is actually better the next day because it firms up and slices nicely after sitting in the fridge.
3. Can I use another type of meat?
The recipe also works with chicken or turkey breast, but it needs to be pounded well to be able to roll it. However, pork tenderloin remains the most suitable for the final texture.
4. What other sauce can it be served with?
Besides horseradish and sour cream, you can try a yogurt sauce with garlic, or mayonnaise with mustard.
5. Can the roll be frozen?
The cooked roll can be frozen, but the texture of the filling with egg and cheese may change slightly upon thawing.
Nutritional values
Estimate for a slice (out of 8): approximately 180 kcal, 13 g protein, 13 g fat, 2-3 g carbohydrates.
Values vary depending on the thickness of the slices, the sausages used, and how much cheese you add. It is a filling recipe, with few carbohydrates and high protein and fat content.
Storage and reheating
It can be stored in the fridge, wrapped in plastic wrap, for up to 3 days. It is served cold, no need to reheat it. However, if you want to heat it, do so on low heat, covered, but the texture of the filling will not be as firm. It is best consumed cold, sliced thinly.
Quick Info
Total time: About 1 hour and 30 minutes, depending on how quickly you move during preparation.
Preparation time: 30-40 minutes.
Baking time: 50-60 minutes (in the oven at 200°C).
Servings: 6-8 slices, depending on the thickness of the slices.
Difficulty: Medium (requires a little attention when rolling and tying).
Recipe type: Cold appetizer, suitable for holidays or festive meals.
Ingredients
1 pork tenderloin (whole, as uniform as possible, approx. 400-500 g)
1 thin smoked sausage (not too thick, easy to fit into the roll)
200 g canned mushrooms (well drained)
100 g grated cheese
1 egg
1 red bell pepper (or another sweet red pepper)
Salt, pepper, sweet or hot paprika (to taste)
Oil (for greasing the tray)
Water (a few tablespoons for the tray)
Fresh parsley (optional, for freshness at the end)
Preparation method
1. Prepare the tenderloin. With a thin knife, cut the tenderloin lengthwise so that you get a piece as flat as possible, like a sheet. If it doesn't come out perfectly, that's okay, you can adjust it with a meat mallet.
2. Flatten the meat. Place a plastic wrap on top and pound the tenderloin with a meat mallet, just enough to stretch and thin it out without tearing it. It should be thin enough to roll without breaking.
3. Season the piece of meat. Sprinkle salt, pepper, and paprika over the entire surface, on the side where the filling will go.
4. Prepare the filling. In a bowl, mix the finely chopped mushrooms (drained of juice), grated cheese, beaten egg, and diced red bell pepper. Adjust the filling with salt and pepper if you feel it needs more.
5. Assemble the roll. Spread about half of the mushroom and cheese filling on the tenderloin, distributing it evenly, but leaving a free edge on one side.
6. Place the sausage on top of the filling, in the middle of the tenderloin.
7. Spread the rest of the filling over the sausage, so that it is covered everywhere.
8. Carefully roll the tenderloin, gently tightening it so that the filling doesn't spill out the sides.
9. Tie the roll with silicone ties or kitchen twine, to keep its shape while baking.
10. Place the roll in a tray, grease the bottom of the tray with a little oil, and add a few tablespoons of water.
11. Bake in the oven at 200°C for 50-60 minutes, until the roll is well browned and the meat is cooked. If you feel it is drying out, you can add a little more water towards the end.
12. Let the roll cool completely before slicing. It cuts better cold, and the filling settles nicely in the section.
13. Serve the cold slices with horseradish and sour cream sauce and fresh parsley if you like freshness.
Why I make the recipe often
It is suitable for times when you want something substantial on the platter that can be prepared in advance. I like that it keeps well in the fridge, slices nicely, and doesn’t require hard-to-find ingredients. It fits any meal with multiple courses or as a main dish for lunch, with a simple side.
Tips and variations
Tips
- If the tenderloin has thicker parts, pound a bit more with the mallet to make the roll uniform.
- A thin sausage is easier to roll, don’t force it if it doesn’t fit – it can be cut lengthwise.
- Put a little filling at the ends so they don't remain empty.
- If you don't have silicone ties, kitchen twine works just as well.
Substitutions
- You can use sautéed fresh mushrooms if you have time to cook them beforehand and let them cool.
- Instead of cheese, any melting cheese works (gouda, edam).
- The sausage can be replaced with bacon or another thin smoked meat, but it won't be as filling.
- The egg helps bind the filling, but if you don't want to use it, it can work without it, just that it will be less homogeneous when sliced.
Variations
- You can add herbs to the filling – chopped parsley or dill if you want a fresher taste.
- For those who want something spicier, add a little hot paprika or chili flakes.
Serving ideas
- It is best served cold, sliced thinly.
- Alongside horseradish and sour cream sauce, or another cold white sauce.
- It also goes well with pickles or cabbage salad.
Frequently asked questions
1. How do I cut the tenderloin to make it flat?
Cut lengthwise with the knife, without going all the way to the bottom, then continue to open it like a book and flatten it. If it remains uneven, you can adjust it with the meat mallet.
2. Can I make the roll a day in advance?
Yes, it is actually better the next day because it firms up and slices nicely after sitting in the fridge.
3. Can I use another type of meat?
The recipe also works with chicken or turkey breast, but it needs to be pounded well to be able to roll it. However, pork tenderloin remains the most suitable for the final texture.
4. What other sauce can it be served with?
Besides horseradish and sour cream, you can try a yogurt sauce with garlic, or mayonnaise with mustard.
5. Can the roll be frozen?
The cooked roll can be frozen, but the texture of the filling with egg and cheese may change slightly upon thawing.
Nutritional values
Estimate for a slice (out of 8): approximately 180 kcal, 13 g protein, 13 g fat, 2-3 g carbohydrates.
Values vary depending on the thickness of the slices, the sausages used, and how much cheese you add. It is a filling recipe, with few carbohydrates and high protein and fat content.
Storage and reheating
It can be stored in the fridge, wrapped in plastic wrap, for up to 3 days. It is served cold, no need to reheat it. However, if you want to heat it, do so on low heat, covered, but the texture of the filling will not be as firm. It is best consumed cold, sliced thinly.