Profezeni Occitan-Style Stuffed Pork Tenderloin

Ingredients

In the original Czech version of Profezeni, the pork tenderloin is typically stuffed with a mixture of mushrooms, onions, and breadcrumbs. However, in this Occitan adaptation, we have replaced the mushrooms with a blend of aromatic herbs to capture the essence of Occitan cuisine. The herbs add a fresh and vibrant flavor profile to the dish, elevating it to new heights. We alse have the original recipe for Profezeni, so you can check it out.

• 1 pork tenderloin (about 500g / 1.1 lb) 1 pork tenderloin (about 500g / 1.1 lb)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup fresh breadcrumbs 1 cup fresh breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 10g (1g sugars)
• Protein: 34g
• Fiber: 1g
• Salt: 0.8g

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.
   Open up the tenderloin and flatten it with a meat mallet until it is an even thickness.
4. 4.
   In a small bowl, combine the minced garlic, breadcrumbs, parsley, thyme, rosemary, salt, and pepper.
5. 5.
   Spread the breadcrumb mixture evenly over the flattened pork tenderloin.
6. 6.
   Roll up the tenderloin tightly, starting from one end, and secure with kitchen twine.
7. 7.
   Heat the olive oil in an oven-safe skillet over medium-high heat.
8. 8.
   Sear the stuffed pork tenderloin on all sides until browned.
9. 9.
   Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
10. 10.
    Remove the pork from the oven and let it rest for 5 minutes before slicing.
11. 11.
    Remove the kitchen twine and slice the stuffed pork tenderloin into thick slices.
12. 12.
    Serve hot and enjoy!

Treat your ingredients with care...

• Pork tenderloin — Make sure to butterfly the tenderloin carefully to create an even thickness for stuffing and rolling.
• Fresh herbs — Use fresh herbs for the best flavor. If you don't have access to fresh herbs, you can use dried herbs, but reduce the quantity by half.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To ensure the pork tenderloin stays juicy, avoid overcooking it. Use a meat thermometer to check the internal temperature.
• If you prefer a crispier crust, you can brush the rolled pork tenderloin with beaten egg before roasting.
• Experiment with different herb combinations to customize the flavors to your liking.
• Leftovers can be refrigerated and enjoyed cold or reheated gently in the oven.

Serving advice

Serve the Profezeni Occitan-Style Stuffed Pork Tenderloin as the centerpiece of a special dinner. Slice it into thick rounds and arrange them on a platter. Garnish with fresh herbs and serve with roasted vegetables or creamy mashed potatoes.

Presentation advice

For an elegant presentation, arrange the sliced stuffed pork tenderloin on individual plates, slightly overlapping the slices. Drizzle with a pan sauce made from the drippings and serve with a side of roasted vegetables or a crisp salad.