Stuffed pork tenderloin the Italian way

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A perfect showpiece for the table: stuffed pork tenderloin with pesto, mozzarella and tomatoes, wrapped with slightly crispy baked Parma ham

Ingredients

Necessities:

Preparation

 Cut the pork tenderloin lengthwise but not all the way in half. Spread the inside on one side with pesto. Cut the mozzarella into slices and place on the bottom half (don’t use too much mozzarella, because it is more likely that it will run out during baking).
 Cut the tomatoes into pieces, divide over the mozzarella and sprinkle with pine nuts and basil leaves. Carefully fold the pork tenderloin.

 Wrap the ham slices around the pork tenderloin and press it well. Let the slices overlap. Tie a few strings around it so that the Parma ham stays in place.

 Heat a little oil or butter in a pan and place the pork tenderloin in it. Bake the pork tenderloin in the pan for about 20 to 25 minutes (depending on the thickness). Gently turn it over a few times. The meat may be pink on the inside, but it must be cooked through. Delicious with baked potatoes, salad and/or some pasta.
 Tips:– Wrap the pork tenderloin in bacon instead of ham.
– You can also prepare the pork tenderloin in the oven at 180 degrees. Bake it crispy in a pan for a few minutes and then place it in an oven dish. Bake it in the oven for about 20 minutes.
– Do you use a meat thermometer, great! Then maintain a core temperature of 65 degrees, then it is a nice rosé.

italian pork tenderloin www.leukerecepten.nl

Source: Leukerecepten by leukerecepten-nl.
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