Recipe by Laka
This tender, mouth-watering pork tenderloin is stuffed with apple, pancetta and onion.
- 800 g pork tenderloin
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1⁄2 tablespoon butter
- 1 apple, peeled, cored and sliced
- 150 g smoked bacon or 150 g pancetta, chopped
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 teaspoon dried thyme
- 1⁄2 cup breadcrumbs
- 2 tablespoons olive oil
- 100 ml balsamic vinegar
- 1⁄4 teaspoon smoked red paprika
- 1⁄2 teaspoon redcurrant jam (or similar jam)
- 100 ml chicken stock (from a quarter cube)
Directions See How It's Made
- Season the pork on both sides with sea salt and freshly ground black pepper and set aside.
- Cook the apple in butter, without stirring for a few minutes until it starts to caramelise. Toss and cook for a few minutes more until caramelised all over. Remove from the pan and set aside.
- Add the chopped bacon or pancetta to the same pan and fry for 3-4 minutes. Add the onion and garlic and gently fry with the pancetta until soft.
- Add caramelized apples, thyme and bread crumbs, mix and combine, fry for 1-2 minutes. Set aside to cool slightly.
- Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.
- Spread the apple mixture evenly along the middle and starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks.
- Heat the olive oil in a frying pan and brown the pork on all sides for 4-5 minutes. Then place the pork in the oven and cook for about 50 minutes on 160°C, basting with its juices from time to time. When the pork is cooked, remove the meat from the pan and rest in a warm place for 15-20 minutes, covered with foil.
- Meanwhile, for the balsamic reduction, heat the balsamic vinegar in a small pan and simmer to reduce to about half. It will have a syrupy consistency. Add smoked paprika, jam and meat broth, stir to combine. Cook some more to obtain the desired consistency.
- Serve the pork loin in slightly overlapping slices, with a little of the sauce poured over along and with the rest of the sauce served in a warm jug.