Stuffed Pork Tenderloin Abruzzese-style

Ingredients

In the original Croatian dish, Svinjski ombulić na creski, the pork tenderloin is stuffed with a mixture of bacon, garlic, parsley, and breadcrumbs. However, in this adapted recipe for Abruzzese and Molisan cuisine, the stuffing is enhanced with the addition of prosciutto and pecorino cheese, which are traditional ingredients in Italian cuisine. This modification adds a unique and distinct flavor profile to the dish, making it more suitable for the target cuisine. We alse have the original recipe for Svinjski ombulić na creski, so you can check it out.

• 1 pork tenderloin (about 500g / 1.1 lb) 1 pork tenderloin (about 500g / 1.1 lb)
• 4 slices of prosciutto 4 slices of prosciutto
• 1/2 cup breadcrumbs (60g) 1/2 cup breadcrumbs (60g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/4 cup chopped fresh parsley (15g) 1/4 cup chopped fresh parsley (15g)
• 1/4 cup grated pecorino cheese (25g) 1/4 cup grated pecorino cheese (25g)
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• Roasted potatoes or sautéed greens, for serving Roasted potatoes or sautéed greens, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 9g (Sugars: 1g)
• Protein: 36g
• Fiber: 1g
• Salt: 1.5g

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 pork tenderloin and flatten it with a meat mallet until it is an even thickness.
4. 4.
   Season the inside of the pork tenderloin with salt and pepper.
5. 5.
   Lay the prosciutto slices evenly over the pork tenderloin.
6. 6.
   In a bowl, combine the breadcrumbs, minced garlic, chopped parsley, and grated pecorino cheese. Mix well.
7. 7.
   Spread the breadcrumb mixture evenly over the prosciutto.
8. 8.
   Starting from one end, tightly roll up the pork tenderloin and secure it with kitchen twine at regular intervals.
9. 9.
   Heat the olive oil in an oven-safe skillet over medium-high heat.
10. 10.
    Sear the stuffed pork tenderloin on all sides until browned, about 2 minutes per side.
11. 11.
    Transfer the skillet to the preheated oven and roast for about 25-30 minutes, or until the internal temperature reaches 63°C (145°F).
12. 12.
    Remove the pork tenderloin from the oven and let it rest for 5 minutes before slicing.
13. 13.
    Serve the Stuffed Pork Tenderloin Abruzzese-style with roasted potatoes or sautéed greens.

Treat your ingredients with care...

• Prosciutto — Make sure to choose a high-quality prosciutto for the best flavor and texture. If unavailable, you can substitute it with thinly sliced ham or bacon.
• Pecorino cheese — If you prefer a milder flavor, you can substitute pecorino cheese with Parmesan or another hard cheese of your choice.

Tips & Tricks

• To ensure the pork tenderloin cooks evenly, make sure it is an even thickness after butterflying and flattening.
• Letting the pork tenderloin rest after cooking allows the juices to redistribute, resulting in a juicier and more tender meat.
• If you prefer a crispy exterior, you can sear the stuffed pork tenderloin in a hot skillet before transferring it to the oven.

Serving advice

Slice the Stuffed Pork Tenderloin Abruzzese-style into thick slices and serve it on a platter. Garnish with fresh parsley for an added touch of color. Serve with roasted potatoes or sautéed greens on the side.

Presentation advice

Arrange the sliced Stuffed Pork Tenderloin Abruzzese-style on a serving platter, placing the slices in an overlapping pattern. Drizzle any pan juices over the top for added flavor and moisture. Garnish with fresh herbs, such as parsley or rosemary, for an elegant presentation.