pork tenderloin

A recipe that originates from the northern regions of Italy. It is made in many ways in Italy, and the fillings are often very different according to cook preferences. I prepared this food in two ways, as a simple roll and as a roll wrapped in bacon. It takes some care to prepare this food, but the result is delicious and suitable for both, daily dinner or serving to guests.

Preparation time: 30 min preparation, 1 h baking
Level: average
Serves: four to six

Ingredients:
Two medium pork tenderloins, slightly cut at the thin ends, so that the width of the piece of meat is as even as possible
150 g of shredded cheddar cheese or parmesan
A few handfuls of fresh spinach leaves or about 150 g of frozen spinach
1 red pepper cut into strips
1 small onion chopped very finely
2 cloves of garlic, finely chopped
A handful of chopped basil leaves
Sea seasoning and black pepper for seasoning
1 teaspoon dried Italian herbs, eg. a simple pizza seasoning mixture
If desired, other vegetables can be used as a filling
About 350 g of thin bacon

Preparation:
1. Cut the thinner ends of the fillet and make a deep incision along with the piece of fillet, but not one that cuts the meat in half.
2. Place a piece of meat on a cutting board covered with plastic wrap and process it with a meat hammer to get an even wide piece. Ideally, the width of the piece of meat should be 20-25 cm.
3. Season the meat with salt and pepper and herbs.
4. Finely chop the peppers, garlic, and onion, chop the basil and grate the cheese
5. Spread the filling evenly on the piece of meat and roll it tightly. Turn open ends of the meat lightly into the meat while rolling. You don’t have to close the roll very hard, even if some of the cheese melts, it and the broth form a delicious sauce that can be used for food by adding a little cream.
6. Lift one roll into the baking tin, place the open edge of the meat under the roll. Wrap slices of bacon around the second roll. If you wish, you can fasten the roll with wood sticks or use meat strings, but the rolls also stay together just as it is nice.
7. Bake for 1 hour in the oven at 200 degrees C.
8. After baking, place the rolls on the cutting board and let the nose rest for about 10 minutes, at the same time pour the cheese broth through a fine sieve, add the cream and, if desired, 0.5 teaspoons of starch dissolved in water and let the sauce boil for a while. Starch thickens the sauce.
9. Cut the rolls into slices a few cm wide. Once the rolls have cooled, they can also be cut into thinner slices.
10. Serve with a fresh salad, for example. Spinach leaves, sliced paprika, a little oil, balsamic, salt, and pepper.
Ready !!