Mixed Mushroom Bruschettini Pork Tenderloin
Posted on: June 13 2017
Preheat the oven to 220˚C/425˚F/gas mark 7
Lay the Parma ham/pancetta slices side by side on a chopping board, overlapping the long edges by a centimetre or two so they form a sheet as long as the tenderloin.
Put the tenderloin across the parma ham slices. Butterfly the pork: Make an incision down the length of the tenderloin; do not cut all the way through. Open the meat and spoon in the Mixed Mushroom Bruschettini, spread it evenly in the meat then close the tenderloin around the stuffing and roll it up in the parma ham slices fairly tightly.
Lightly oil a baking tray, put the tenderloin on the tray and cook it in the middle of the oven for 25-30mins or until cooked through. Take it out and allow the meat to rest for 5-10mins.
- 1 Pack Parma ham or pancetta (6-7 slices)
- 1 Pork tenderloin (450g)
- 1 Jar of Mixed Mushroom Bruschettini