Profezeni - Czech-style Stuffed Pork Tenderloin

Ingredients

• 2 pounds (900g) pork tenderloin 2 pounds (900g) pork tenderloin
• 1 cup (240ml) breadcrumbs 1 cup (240ml) breadcrumbs
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon marjoram 1 teaspoon marjoram
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 12g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Butterfly the pork tenderloin by making a lengthwise cut down the center, without cutting all the way through.
3. 3.
   In a bowl, combine the breadcrumbs, minced garlic, chopped onion, parsley, thyme, paprika, marjoram, salt, and pepper.
4. 4.
   Spread the breadcrumb mixture evenly over the butterflied pork tenderloin.
5. 5.
   Roll up the tenderloin tightly and secure with kitchen twine or toothpicks.
6. 6.
   Heat olive oil in a large oven-safe skillet over medium-high heat.
7. 7.
   Sear the rolled pork tenderloin on all sides until browned.
8. 8.
   Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
9. 9.
   Remove from the oven and let the pork rest for 5 minutes before slicing.
10. 10.
    Remove the kitchen twine or toothpicks, slice the Profezeni into thick rounds, and serve.

Treat your ingredients with care...

• Pork tenderloin — Make sure to butterfly the tenderloin carefully to create a flat surface for the stuffing. This will ensure even cooking and easier rolling.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. Opt for fine breadcrumbs for a smoother stuffing texture.

Tips & Tricks

• For added flavor, you can marinate the pork tenderloin in a mixture of olive oil, garlic, and herbs for a few hours before stuffing and cooking.
• If you prefer a spicier version, you can add a pinch of cayenne pepper or chili flakes to the stuffing mixture.
• To ensure the stuffing stays intact while rolling, press it firmly onto the butterflied pork tenderloin before rolling it up.
• Use a meat thermometer to check the internal temperature of the pork to avoid overcooking or undercooking.
• Let the Profezeni rest before slicing to allow the juices to redistribute and ensure a moist and tender result.

Serving advice

Serve the sliced Profezeni on a platter, garnished with fresh parsley or thyme sprigs. Accompany it with a side of creamy mashed potatoes or buttered dumplings to soak up the flavorful juices.

Presentation advice

To enhance the presentation, you can drizzle a light gravy made from the pan drippings over the sliced Profezeni. This will add an extra layer of richness and visual appeal to the dish.