How to make
Pork tenderloin is low in fat, which makes it delicate when baked in the oven, because it can be easily dried.
To avoid this risk, it is best to marinate it in advance.
The quality of the meat is also crucial and to make sure you have a good product, make sure its color is pink and the top layer of fat is snow white and firm.
Cut the whole tenderloin lengthwise, without reaching the end, so that you just open it and it is ready for stuffing. Rub it with some thyme, black pepper, olive oil and very little salt. Pour it white wine - about 1 cup and refrigerate it overnight.
Another very good method is to inject into the meat in several places from the mixture of wine and olive oil, collected in the container.
Open up and stuff the marinated tenderloin, by alternating thin slices of Emmental yellow cheese, raw smoked fillet and tomato slices. Close tightly and arrange the remaining thin slices of stuffing on top and finish it off with a slice of tomato.
Tighten the stuffed piece of meat well, by using kitchen thread and place in a greased baking pan with the marinade and you can add a little wine if you wish.
Wash the potatoes very well without peeling them. To make sure that no dirt remains on the skin, brush them with a kitchen brush.
Put them in the baking pan around the stuffed tenderloin along with the lightly crushed unpeeled garlic cloves. Sprinkle with the remaining thyme and salt, by trying to avoid the pork. Only the vegetables should be sprinkled. Stir, so that the fat in the baking pan wraps around them or drizzle with more olive oil, if needed.
Cover with aluminum foil and place it in a preheated oven at 190 degrees for 20 minutes, then reduce the heat to 360°F (180°C) and bake for 30 minutes.
Remove the foil and bake until it aquires a golden brown color, for about 15 minutes, by increasing the temperature again - this time to 390°F (200°C).
If your potatoes are not small, there is a risk, that they have not softened well, so you can cut them in advance, but usually they should be cooked perfectly with the meat. However, pierce them with a fork and if it goes in easily, they are perfectly cooked.
When you take the baked pork out of the oven, leave it aside for 5 minutes before serving and cutting the tenderloin.
The pork tenderloin is very suitable for guests, since it can be cooked on its own in the oven, while you give your attention to the people at the table or prepare the appetizers. You just have to have it ready and shaped in advance.
I advise the stuffed pork tenderloin with red potatoes to be consumed warm straight away, so that it does not dry out.
Enjoy your meal!
