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Stuffed Pork Tenderloin with Olives

Chef Anna Paganelli,
De Luca’s Cooking School

Tender, savoury pork parcels ooze out a bit of cheesy filling during cooking
creating a briny and rich pan sauce. 

600 g pork tenderloin, cut 1/2″ thick
12 calamata olives, pitted and chopped
2 cups diced stale bread, soaked in milk
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
3 cloves garlic, finely chopped
4 Tbsp flour
2 Tbsp extra virgin olive oil
2 Tbsp butter
1/2 cup dry white wine
1/2 cup vegetable broth
3 Tbsp chopped Italian parsley
salt and pepper to taste

1. Cut the meat into 6 pieces.  Lightly pound to uniform thickness. Set aside.
2. Squeeze milk out of the bread and place into a bowl. Add the two cheeses, 1 clove of garlic, olives, 1 Tbsp of parsley, salt and pepper. Mix together well.
3. Divide the filling into 6 and place on top of the meat.  Fold meat in half so the filling is secure inside. Set aside.
4. Heat the butter and olive oil and a skillet. Flour the meat bundles and add to the pan.  Sauté 2 mins per side.
5. Add the rest of the garlic and sauté briefly. Add the white wine and allow to evaporate for 1-2 mins.
6. Add the broth, parsley, salt and pepper if needed. Cook for another 5-6 mins, or until pork is done to your liking.
7. Serve garnished with the rest of the coarsely chopped olives.

Yield 4-6 servings

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