Tuscan pork tenderloin recipe

Tuscan Pork Tenderloin recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and flavorful pork recipe? Look no further than this Tuscan pork tenderloin recipe. This dish combines tender and juicy pork tenderloin with a blend of aromatic herbs and spices, inspired by the flavors of Tuscany. The result is a mouthwatering dish that is sure to impress your family and friends. Whether you're planning a special dinner or simply want to elevate your weeknight meal, this Tuscan pork tenderloin recipe is a must-try.

Keywords: Tuscan, pork tenderloin, recipe, flavorful, herbs

Tuscan pork tenderloin recipe details

Tuscan pork tenderloin recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

75 g	sun dried tomatoes in oil, diced
3	onions, chopped
3 sprig(s)	basil, chopped
4 tbsp	olive oil
	salt and pepper
3 clove(s)	garlic, chopped
5 sprig(s)	thyme, chopped
2	tomatoes
600 g	pork tenderloin
8 slice(s)	pancetta bacon
1 tbsp	tomato puree
250 ml	vegetable stock
125 g	single cream
80 g	Ciabatta bread, crumbled
30 g	butter
2 can(s)	white beans, rinsed and drained
30 g	freshly grated Pecorino cheese

Instructions

In a saucepan heat 1 tablespoon of oil. Sauté 1/6 of the onions until lucent. Add the sun dried tomatoes and cook stirring for 2-3 minutes. Season with pepper. Stir in the basil and allow to cool.

Bring 1 l of water to a boil. Add the tomatoes and leave in the water for 30 seconda. Take out with a slotted spoon and peel the tomatoes. Chop the tomatoes.

Cut the meat into 4 slices. Cut a pocket into each slice. Stuff the sun dried tomato mixture into the pockets. Halve the pancetta slices lengthwise and wrap each piece of tenderloin with 2 pancetta strips.

In a wide pan, heat the remaining oil. Fry the tenderloin packets for 2 minutes each side. Season with pepper. Remove from the pan and set aside.

Put the remaining onions and the garlic into the pan. Sauté until lucent. Stir in the tomato purée and the thyme and cook stirring for 1-2 minutes. Pour in the peeled tomatoes, the stock and the cream and bring to a boil. Cook over low heat for a few minutes. Add the beans to the tomato sauce. Bring to a boil. Season to taste with salt and pepper.

In another skillet, heat the butter. Roast the breadcrumbs until golden and crispy. Remove and set aside.

Pour the tomato sauce with the beans into a casserole dish. Place the tenderloin packets on top. Sprinkle with the bread and the Pecorino cheese. Bake in the preheated oven at 200°C for 10 minutes.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 25 min
Grade of difficulty:
easy
Calories per portion:
n/a