Stuffed pork tenderloin with mushrooms and feta - and roasted vegetables
Servings 4 servings
Ingredients
Stuffed pork tenderloin
- 1 large pork tenderloin
- 80 g mushrooms, thinly sliced
- 1 handful spinach
- 40 g sun-dried tomatoes in oil, cut into strips
- 60 g feta
- 1 small onion, finely chopped
- 1 clove garlic, grated or crushed
- 150 g serrano ham or other cured ham
- Salt and pepper
- Oil
Roasted vegetables
- 600 g small potatoes
- 3 large carrots
- 4 small onions - or 8 shallots (halved)
- 3 cloves garlic, sliced
- 1 handful fresh herbs, I used thyme, chervil, parsley and tarragon - use wild garlic if in season and leave out the garlic
- 3 tbsp olive oil - or the oil from the sun-dried tomatoes
- Salt and pepper
Instructions
Roasted vegetables
- Clean the vegetables thoroughly. Peel the onions and carrots and scrub the potatoes clean of any dirt - leave the skins on.
- Cut the carrots into thick slices, halve the potatoes and cut the onions into wedges.
- Tip all the vegetables into an ovenproof dish, toss them with the oil and chopped herbs, and season with salt and pepper.
- Place the dish in the middle of an oven preheated to 200°C (conventional oven, top and bottom heat) and roast for about 45 minutes. *After 15 minutes, place the pork tenderloin on the baking tray next to the dish.
Stuffed pork tenderloin
- Heat a little oil in a frying pan and sauté the mushrooms, garlic and onion for about 5 minutes.
- Turn down the heat and add the spinach and sun-dried tomatoes, and let them heat through until the spinach wilts. Season with salt and pepper.Let the mixture cool slightly.
- Trim the tenderloin of any sinew and silver skin, then cut a deep slit along the centre of the tenderloin, lengthways from end to end, and season the inside with salt and pepper. Take care not to cut all the way through the tenderloin.
- Spread the feta and the slightly cooled filling in the pocket in the meat, then close the meat around the filling.
- Wrap the pork tenderloin in the serrano ham. Wrap it firmly and tightly so the filling stays inside the tenderloin during cooking. You can also tie it with kitchen string to hold it together extra tightly. If you are not cooking it straight away, wrap the tenderloin tightly in cling film. Note that the filling must then be completely cold before it goes into the tenderloin.
- Place the pork tenderloin on a baking tray next to the dish of vegetables and cook for about 25-30 minutes, until it reaches a core temperature of 62-65°C. If the serrano ham isn't crisp enough, switch the oven to the grill setting for the last 5 minutes - the dish of vegetables can take that too.*You can also place the pork tenderloin on top of the vegetables; it will add plenty of flavour to the vegetable dish.*The whole thing can also be cooked on the barbecue. Like the oven, the barbecue should be at about 200°C. Roast the dish of vegetables for 45 minutes, and cook the pork tenderloin on a griddle plate or plancha in a little oil for about 25-30 minutes. Turn it as it cooks and cook until golden all over and it reaches a core temperature of 62-65°C.