A succulent and tasty white meat main course, this Mediterranean pork tenderloin is accompanied by pre-cooked baby potatoes pre-cooked, added to the pan only at the end of preparation to absorb all the flavors!
I bought this whole pork tenderloin for the first time at the ALDI supermarket(at the roundabout on Via Larga in Bologna), and I was very pleased and will return to purchase meat and cheese from this store chain!
I often buy pork loin either pre-sliced for making cutlets or rolls like these that I recommend:
QUICK AND TASTY ROLLS
MEDITERRANEAN PORK TENDERLOIN
The cuisine of ASI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 pork tenderloin
- 7 sun-dried tomatoes in oil (1 PER EACH CUT IN MEAT)
- 1 buffalo mozzarella
- 2 oz bacon
- 2 cloves garlic
- 1.1 lbs baby potatoes, cooked, boiled (pre-cooked and ready)
- 0.9 cups vegetable broth
- 7 leaves basil
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
Tools
#ADV
- Knife
- Cutting board
- Kitchen twine
- Pan
- Baking tray
Recipe Preparation for Mediterranean Pork Tenderloin
For this pork meat main course, I use a sharp knife to remove the outer fat strips and make about 7 cuts without reaching the end of the pork tenderloin.
In each cut, I place a slice of mozzarella, a basil leaf, and a sun-dried tomato in oil.
Now I wrap the pork tenderloin, “larding” it with some bacon slices, and tie the tenderloin with kitchen twine or place it in a roasting net.
In a pan that perfectly fits the tenderloin, I add a little extra virgin olive oil and garlic cloves, letting them sizzle for a few minutes.
I remove the garlic and sear the tenderloin, browning all sides over medium-high heat.
Meanwhile, I preheat the oven to 375°F to start cooking in the oven.
I place the Mediterranean pork tenderloin in a baking tray and put it in the oven with a ladle of vegetable broth, season with salt and pepper, and cook for about 15/20 minutes.
A couple of times, I opened the oven and basted the pork tenderloin with the cooking juices to ensure the top does not dry out.
After about 20 minutes, I added the potatoes, cut in half to speed up cooking, which continued for another 15 minutes or so. However, as always, adjust according to your home oven.
Once cooking is complete, serve this meat main course with a nice glass of full-bodied red wine…
Enjoy your meal!
Annalisa
