Jidáše - Czech-style Stuffed Pork Tenderloin

Ingredients

• 2 pork tenderloins (about 1.5 lbs / 680g each) 2 pork tenderloins (about 1.5 lbs / 680g each)
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons butter 2 tablespoons butter
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon caraway seeds 1/2 teaspoon caraway seeds
• Salt and pepper to taste Salt and pepper to taste
• Kitchen twine for tying Kitchen twine for tying

Nutrition

• Calories: 320 kcal / 1340 kJ
• Fat: 12g (4g saturated)
• Carbohydrates: 12g (2g sugars)
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs absorb the milk.
3. 3.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   In a mixing bowl, combine the sautéed onion and garlic with the breadcrumb mixture. Add the chopped parsley, thyme, paprika, caraway seeds, salt, and pepper. Mix well to form a cohesive stuffing.
5. 5.
   Butterfly the pork tenderloins by making a lengthwise cut down the center, without cutting all the way through. Open the tenderloins like a book.
6. 6.
   Spread the stuffing evenly over the opened tenderloins, leaving a small border around the edges.
7. 7.
   Roll up each tenderloin tightly and secure with kitchen twine at regular intervals.
8. 8.
   Place the stuffed tenderloins on a baking sheet and roast in the preheated oven for about 30-35 minutes, or until the internal temperature reaches 63°C (145°F).
9. 9.
   Remove from the oven and let the tenderloins rest for a few minutes before slicing.
10. 10.
    Remove the kitchen twine and slice the Jidáše into thick rounds. Serve hot and enjoy!

Treat your ingredients with care...

• Pork tenderloin — Make sure to remove any excess fat or silver skin from the tenderloins before butterflying them. This will ensure a more tender and evenly cooked dish.
• Caraway seeds — Toasting the caraway seeds in a dry skillet for a few minutes before using them will enhance their aroma and flavor.

Tips & Tricks

• For an extra burst of flavor, you can add a handful of grated cheese to the stuffing mixture.
• If you prefer a crispier exterior, you can sear the stuffed tenderloins in a hot skillet before transferring them to the oven.
• Serve the Jidáše with a side of creamy mashed potatoes and steamed vegetables for a complete meal.

Serving advice

Serve the sliced Jidáše on a platter, garnished with fresh herbs such as parsley or thyme. This dish pairs well with a dollop of tangy mustard or a side of cranberry sauce for added flavor.

Presentation advice

Arrange the sliced Jidáše in a circular pattern on the serving platter, with the kitchen twine removed. Drizzle a bit of pan juices over the top for a glossy finish. Sprinkle some fresh herbs on top for an extra touch of color.