This post is to show you the technique, so feel free to use the endless option of ingredients to stuff with. I have garlic herb cheese spread, hard salami & some fresh scallions.
You will need the pork tenderloin, cutting board, meat mallet, plastic wrap, a sharp knife & some kitchen twine.
Cut yourself a long piece of string, about double the length of the tenderloin.
Place your cheese in a separate dish so you don't have to worry about any cross contamination.
Trim up the loin, removing the white fat.
Starting at the top, make a slice right into the middle of the meat. Bring your knife south, keeping it evenly in the middle & never cutting all the way through the meat.
Start to pull the top half back like your opening a book & continue cutting down the middle.
Now you have a butterflied piece of pork.
Place a large piece of plastic wrap over the pork & using the smooth side of the mallet, flatten out the loin.
It doesn't have to be paper thin, but you want a even, flat finish.
Season with salt/pepper & spread or sprinkle your cheese all over.
Lay the salami/scallions or other filling ingredients evenly but a little off set. You want it laid more to the side that you will start rolling from.
Tightly roll up.
Ok, now lets see if I can correctly describe how to tie this bad boy.
Starting at one end simply wrap & tie a knot around the top.
Pull the twine down the middle.
Use your index finger to hold the twine at the top & wrap the string around the loin.
Bring it up & pull it under where your finger was holding.
Pull tight.
Repeat this process down the loin. Tie a knot once you each the other end & snip off any extra twine.
Season with salt/pepper.
In a large skillet with some extra virgin olive oil, start searing the loin.
Take your time with this process. You want to sear it on all sides & allow a good crust to form all the way around.
If your loin is thicker, you may want to place it in a 375* oven for 10-15 minutes to ensure that it is fully cooked. If you have a thermometer, the internal temp for pork is 145.
Once the loin is seared on all sides, place some foil over top, turn off the heat & let it rest for 10 minutes.
Using some kitchen scissors, cut away the twine.
With a sharp knife, preferably a serrated knife, cut about 1 inch slices.
This technique for pork makes such beautiful presentation.
It brings an elegance to your dish & is a perfect way to celebrate something special at home.
Filling Ideas:
Pesto & mozzarella cheese
Caramelized onions, bbq sauce & sharp cheddar
Roasted red peppers, cilantro & queso fresco cheese
Roasted mushrooms & goat cheese
Slice onion, walnuts, dried cherries & white cheddar
Enjoy & Always Cook with Love!
