Pork tenderloin in Speck Alto Adige IGP crust, definitely a dish for special occasions. Don’t worry, you won’t have to spend much time at the stove, quite the opposite! After searing the tenderloin in a pan with Speck Alto Adige IGP crust, finish cooking it in the oven along with zucchini, which you will serve as a side dish. With just a few steps and ingredients, you can prepare a complete main course with its side dish. Isn’t that fantastic?
If you have a food thermometer, I recommend using it to monitor the temperature and cook the tenderloin perfectly, so that the inside remains pink and juicy. You’ll find all the details in the recipe below.
If you like Speck Alto Adige IGP, also try these recipes of mine:
- Difficulty: Easy
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 pork tenderloin (about 1 lb)
- to taste salt
- to taste pepper
- 1 tbsp mustard
- 10 slices Speck Alto Adige IGP
- to taste vegetable oil
- 2 sprigs rosemary
- 1.1 lbs zucchini
- 4 cloves garlic
- to taste oregano
- to taste vegetable oil
- to taste salt
Steps
To prepare the pork tenderloin in Speck Alto Adige IGP crust, preheat the oven to 356 degrees Fahrenheit (fan).
Trim any excess fat from the tenderloin and fold over any thinner end. Season with salt and pepper.
Lay the slices of Speck Alto Adige IGP on a cutting board, slightly overlapping them. Spread some mustard on the bottom side of the tenderloin, then place it on the Speck Alto Adige IGP slices (bottom side down). Spread mustard on the remaining surface of the tenderloin and wrap it with the Speck Alto Adige IGP slices. You can secure them with a toothpick or kitchen string if you like, but it’s not strictly necessary.
Wash and trim the zucchini, then slice them into rounds about 0.4 inches thick. Place them on a baking sheet. Add peeled and halved garlic cloves. Season with oregano, oil, and salt to taste and mix well. Spread the zucchini on the sheet in a single layer, leaving space in the center for the tenderloin.
Heat a pan with a drizzle of vegetable oil and the washed rosemary sprigs. Once the oil is hot, add the pork tenderloin in Speck Alto Adige IGP crust and sear on all sides, about 5 minutes in total.
Once well-seared, place it on the baking sheet in the center of the zucchini and bake for about 20 minutes at 356 degrees Fahrenheit. (The cooking time is indicative and refers to a 1 lb tenderloin). The tenderloin should reach an internal temperature of 140-144 degrees Fahrenheit to remain pink. If you have a food thermometer, use it.
When done, remove the tenderloin from the oven and place it on a sheet of aluminum foil. Put the zucchini back in the oven. Wrap the tenderloin with aluminum foil and let it rest for 5 minutes. Then remove it from the foil, slice your pork tenderloin in Speck Alto Adige IGP crust, and serve immediately with the baked zucchini.
