Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
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Recipe-Ingrediants
A Gourmet Dish: Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
Welcome to the world of delightful flavors, where pork tenderloin becomes the canvas of a gastronomic harmony.
Preparing this dish is a true challenge, a choreography of aromas and textures that craft a sensual culinary experience. As the pork tenderloin cooks, the flavors intertwine into a unique mosaic of taste impressions. Get ready for an unforgettable journey of tastes and pleasures.
Ingredients
2 large pork tenderloins
8 sun-dried tomatoes
150 g Metsovone cheese
1 glass of white wine
1 glass of vegetable broth
Salt, pepper, thyme,
olive oil
A bit of corn flour
2 small pieces of kitchen twine and 2 small pieces of aluminum foil.
Directions
We take the pork tenderloins and carefully trim the excess fat around them.
Carefully cut one side of each pork tenderloin, and then make a lengthwise incision from the thicker side towards the edge.
Lightly score the pork tenderloin, season with salt, pepper, and thyme. Place Metsovone cheese and sun-dried tomato on top.
Roll the pork tenderloin tightly into a bundle.
Place the bacon underneath the pork tenderloin.
Position the pork tenderloin on top, and cross the bacon over it.
Wrap it tightly first with kitchen twine and then with aluminum foil.
Place it in the baking pan, pour vegetable broth and wine into the pan.
Bake at 220°C (428°F) for 50 minutes.
Remove from the oven, open the aluminum foil, and let the juices fall into the pan.
Continue baking at 180°C (356°F) for 15 minutes until it gets a nice color.
Transfer the liquid from the pan into a pot, and thicken it with a bit of corn flour.
Slice the pork tenderloin and pour the sauce over it.
Serve it with potatoes, rice, mashed potatoes, celery root, eggplant, carrots, etc.
Enjoy your meal!
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