Pork Tenderloin with Parma Ham
Svinemørbrad med parmaskinke
Pork Tenderloins are a common cut of meat in traditional Danish cooking. The tenderloin is considered to be one of the finest cuts of meat on a pig. The truth is that historically pork tenderloins would very rarely be eaten by anyone except upper class Danes. It was simply too expensive for the average Danish citizen. However, today pork tenderloins are readily available in supermarkets which allows us all to enjoy some very delicious traditional Danish meals.
TIP: You can wrap the Pork Tenderloin in bacon instead of Parma ham. *If you choose to do this, the bacon must be wrapped around the tenderloin before the tenderloin goes in the oven for the first time*.
- 1 lean pork tenderloin
- 1 glass of semi sun dried tomatoes (drained) or 2-3 oven baked tomatoes
- 4 crushed garlic gloves
- 1 bundle basil
- 1 pound mushrooms
- 1 cup of pine nuts
- 1 pack of Parma ham
- Trim the fat and tendons from the loin
- Make a hole lengthwise through the pork tenderloin using the end of a wooden spoon
- Blend sun dried tomatoes, garlic, basil, mushrooms and pine nuts
- Stuff the Pork Tenderloin with the blended mixture
- Place Pork Tenderloin in an ovenproof dish.
- Place tenderloin in preheated oven at 400 degrees Fahrenheit for 15 min.
- Take out of over a wrap the Pork Tenderloin with Parma ham and put back in oven for 10 min.
- Let the Pork Tenderloin rest covered for 10 min, before serving.
Serve with cream potatoes
LastUpdate: 2015-04-21 10:24:34