Pork tenderloin, a particularly versatile ingredient, offers endless possibilities for preparation, and today we will be guided by the recipe for a delicious roulade that will impress anyone. We start by preparing the tenderloin, which we will cut with a sharp knife. The cutting will be done carefully, from the outside to the inside, similar to unrolling a roulade. We make sure to obtain a uniform piece of meat, which we will gently pound with a meat mallet to flatten it and give it a finer texture.
After obtaining a sheet of meat, it is time to add the flavors. We sprinkle salt, vegeta, and pepper, ensuring that every corner of the tenderloin is well seasoned. When everything is uniform, we add thyme, an aromatic herb that will add extra flavor to our roulade. In the middle of the meat, we place a sausage, preferably a smoked one, which will add a note of intensity. On each side of the sausage, we arrange small mushrooms, placed cap to cap, without stems, to provide a pleasant texture and a special aroma.
To complete the filling, we add two larger sliced onions, which, during baking, will caramelize and provide a sweet taste to the roulade. Once the filling is prepared, the process of forming the roulade begins. Carefully, we gather the edges of the meat, uniting all the ingredients into a tasty package. It is essential to tie the roulade well with string, being careful not to alter its internal structure, in order to keep all the flavors sealed in.
The formed roulade will be delicately placed in a loaf pan, and next to it, we will place the remaining onion and bell pepper, cut julienne, to add color and freshness. Once arranged, the roulade is seasoned a bit more and drizzled with soy sauce and oil, which will contribute to forming a delicious crust, as well as intensifying the flavors. We add water until the roulade is covered by 75%, ensuring that it will have enough liquid to cook evenly.
The pan is placed in the preheated oven at a suitable temperature. We will let the roulade cook, watching how the water gradually decreases. After it has reduced by half, we carefully turn the roulade, drizzling it again with soy sauce to enrich its flavor. We leave the roulade in the oven until the water reduces and the meat becomes golden and appetizing. In the end, we will obtain a juicy roulade, full of flavors, which will surely be the star of the meal. Enjoy your meal!
After obtaining a sheet of meat, it is time to add the flavors. We sprinkle salt, vegeta, and pepper, ensuring that every corner of the tenderloin is well seasoned. When everything is uniform, we add thyme, an aromatic herb that will add extra flavor to our roulade. In the middle of the meat, we place a sausage, preferably a smoked one, which will add a note of intensity. On each side of the sausage, we arrange small mushrooms, placed cap to cap, without stems, to provide a pleasant texture and a special aroma.
To complete the filling, we add two larger sliced onions, which, during baking, will caramelize and provide a sweet taste to the roulade. Once the filling is prepared, the process of forming the roulade begins. Carefully, we gather the edges of the meat, uniting all the ingredients into a tasty package. It is essential to tie the roulade well with string, being careful not to alter its internal structure, in order to keep all the flavors sealed in.
The formed roulade will be delicately placed in a loaf pan, and next to it, we will place the remaining onion and bell pepper, cut julienne, to add color and freshness. Once arranged, the roulade is seasoned a bit more and drizzled with soy sauce and oil, which will contribute to forming a delicious crust, as well as intensifying the flavors. We add water until the roulade is covered by 75%, ensuring that it will have enough liquid to cook evenly.
The pan is placed in the preheated oven at a suitable temperature. We will let the roulade cook, watching how the water gradually decreases. After it has reduced by half, we carefully turn the roulade, drizzling it again with soy sauce to enrich its flavor. We leave the roulade in the oven until the water reduces and the meat becomes golden and appetizing. In the end, we will obtain a juicy roulade, full of flavors, which will surely be the star of the meal. Enjoy your meal!
Ingredients
a small sausage, lightly smoked, 4 small onions, 250g small champignon mushrooms, 2 bell peppers (I had frozen), 1 teaspoon thyme, salt, vegeta, and pepper to taste, 2 tablespoons soy sauce, 100ml oil, water depending on the tray