Stuffed pork tenderloin with sun-dried tomatoes, feta and Serrano ham
Recipe for juicy pork tenderloin stuffed with sun-dried tomatoes and feta, and wrapped in Serrano ham.
Servings 4 people
Ingredients
- 1 large pork tenderloin sold as pork fillet in the UK
- 80 g sun-dried tomatoes in oil, cut into strips
- 80 g feta
- 150 g Serrano ham or other dry-cured ham
- Salt and pepper
- Oil
Instructions
- Trim the tenderloin, removing the silverskin and any sinew.
- Make a deep cut along the length of the tenderloin, down the centre, taking care not to cut all the way through. Season the inside with salt and pepper.
- Fill the tenderloin with the sun-dried tomatoes and crumbled feta and close the meat around the filling.
- Wrap the tenderloin in the Serrano ham. Wrap it firmly and snugly so the filling stays inside the tenderloin during cooking. If you like, tie it with kitchen string as well to hold it together even more tightly. If it is not going to be cooked straight away, wrap the tenderloin tightly in cling film, but remember to remove it before cooking. Season the outside with freshly ground pepper and a little salt.
- Fry or barbecue the tenderloin on a flat cooking surface (a frying pan or a barbecue griddle plate) in a little oil. Turn it as you go and cook until it is golden all over and reaches a core temperature of 62-65°C. This takes just under half an hour. The barbecue should be at about 200°C. It can also be cooked in the oven, also at 200°C, for about 22-30 minutes, depending on how pink you want it. Remember that the temperature will rise a couple of degrees more while it rests.
- Let the tenderloin rest for 5-8 minutes before carving. Remember to remove any kitchen string before serving, or ask your guests to keep an eye out for the string themselves.