Observe the ingredients and the preparation. There can be no tastier or more tender stuffed pork. Chef training is solely lacking in North America. Everything is hinged on convenience and profiting large corporations. Food chemists work day and night to sneak ingredients into our food. It is hard to find real food anymore. Restaurants just heat or fry up what they receive from their suppliers. Who needs real chefs anymore?
STUFFED TENDERLOIN
1 large pork tenderloin
250 g ground pork1/2 cup fine breadcrumbs
1 eggs
3 Tbsp oil
1 small onion, diced
2 garlic cloves, minced
salt and pepper to taste
1 Tbsp dry parsley
1/2 tsp marjoram
• Make a slit down the tenderloin and filet into a thin rectangle.
• Pound it to even thickness with a meat tenderizer.
• Slightly salt it on both sides and set it aside for a few hours on the counter.
• Place the ground pork in a bowl.
• In a fry pan sauté diced onions in oil until soft.
• Add to the bowl with the ground pork.
• Add the egg, minced garlic, pepper, salt, parsley and marjoram.
• With clean hands combine until all ingredients are well distributed.
• Arrange the stuffing on the tenderloin shaping it into a log.
• Roll up the tenderloin around the stuffing and fasten it with toothpicks.
• Place the rolled up tenderloin in an oiled roasting pan and cover.
• Bake at 350F, basting often.
• Tenderloin will be done when clear juices run.
• Remove from oven, cover and let rest for 10 minutes.
• Remove toothpicks and slice.
