Very interesting recipe – from many sides – preparation, flavour and aesthetic as well. It is worth to try and you can use your imagination and creation how you can. Bacon can be substitute with ham and I would definitely try another kind of cheese – even more aromatic.
You can use a frozen pork tenderloin as well – just put some salt and garlic on the frozen meat and let is slowly de-frost in the fridge.
Ingredients:
2 pork tenderloins
2 tsp salt
2 cloves garlic (mashed with some salt)
1/2 tsp pepper
1 package frozen spinach
100g mozzarella cheese
8 strips bacon
4 tbsp vegetable oil
Directions:
1. Clean tenderloins and put some salt and garlic on the top, leave in a Ziploc over night in the fridge to marinate.
2. The next day dry tenderloins with paper-towel and cut lengthwise to make like a pocket.
3. Beat the meat and ad some pepper on the surface.
4. Cover with slices of bacon.
5. Pour boiling water over frozen spinach in a strainer and then pour cold water over again. Drain all liquids by squeezing spinach against the strainer.
6. Cover the bacon strips with dry spinach.
7. Cut mozzarella cheese into a large long cubes and put these on the top of spinach.
8. Roll the meat strips and fix with some toothpicks.
9. Direct in a roasting pan fry the stuffed tenderloins on some vegetable oil from all sides – so the meat is nice and crispy.
10. Cover with remaining strips of bacon and put the roasting pan to the pre-heated oven - 180°C/350°F) – approx. 25 minutes.
11. Make a gravy from a dripping (add some mixture water/flour) and ad event. some salt and pepper. Cut tenderloins into a cca 1 inch pieces and serve with potatoes, mashed potatoes or rice.
Hey, what do you do with the tooth pick after you close it up? I dont see it in the picture where you fry it in the pan or put it in the oven. I might be dumb :)
ReplyDelete- Evan
Hi Evan, thank you for your comment. The tooth picks are there through the whole process (incl.frying). Just before cutting you take them gently out. Have a great evening.
ReplyDeleteDavid