Pork tenderloin with thyme
Description
The recipe won't take much time. Pork tenderloin with thyme is an excellent way to cook pork so that it becomes tender. The French invented this method, but we should definitely adopt it too. I especially like pork tenderloin with thyme for its tenderness and juiciness, achieved thanks to the outer layer and filling. The cooked meat doesn't even resemble ordinary pork—it's that tender and juicy. Good luck! Serve hot.
Instructions
- 1
Step 1
Don't be intimidated by the long list of ingredients—it's very easy to prepare. Place the cubed stale bread, onion, thyme, parsley, half of the capers, and lemon zest into the blender container. Process until smooth.
- 2
Step 2
Add one raw egg, salt, and pepper to the same mixture. Carefully slice the pork fillet in half with a very sharp knife, place the blender filling on one half, and cover it with the other half. This creates a sort of sandwich.
- 3
Step 3
We wrap the stuffed pork tenderloin in thin slices of bacon. For security, tie the tenderloin with kitchen twine in two or three places to form a tight roll.
- 4
Step 4
Place the fillet in a baking dish, drizzle with olive oil, and roast for 50 minutes at 170 degrees Celsius. The meat is now ready—it can be transferred to plates and served. However, I recommend preparing a sauce to go with the pork fillet. There should be some leftover juices in the baking dish from roasting the meat. Add flour to the dish, mix well, and cook over low heat. Then add vermouth, gradually reducing it, followed by broth. Bring to a boil, reduce the heat, and simmer for another 5 minutes—the sauce is ready. The best way to serve it is to slice the pork fillet into 2-3 cm thick pieces and pour the prepared sauce on top. Mmm, just writing all this made me really want to cook pork fillet again :)))