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Gevulde Varkenshaas met Appelstroop en Spek
A succulent pork tenderloin stuffed with a savory-sweet mixture of apple syrup, bacon, and herbs, then roasted to perfection. This dish offers a delightful balance of flavors and textures, making it a festive main course.
🧂 Ingredienser
- 800 g Pork tenderloin
- 100 g Smoked bacon(finely chopped)
- 1 small Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tbsp Fresh sage(chopped)
- 1 tbsp Fresh parsley(chopped)
- 2 tbsp Apple syrup (appelstroop)
- 50 g Breadcrumbs
- 1 tbsp Dijon mustard
- 1 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- Kitchen twine
👨🍳 Fremgangsmåte
- 1
Preheat oven to 190°C (375°F).
💡 Profesjonelle tips: Ensuring the oven is at the correct temperature is crucial for even cooking. - 2
In a skillet, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- 3
Add the finely chopped onion and minced garlic to the skillet with the bacon fat. Sauté until softened and fragrant.
- 4
In a bowl, combine the cooked bacon, sautéed onion and garlic, chopped sage, chopped parsley, apple syrup, breadcrumbs, Dijon mustard, salt, and pepper. Mix well to form the stuffing.
💡 Profesjonelle tips: Taste the stuffing mixture and adjust seasoning if needed. - 5
Butterfly the pork tenderloin by making a lengthwise cut about two-thirds of the way through, then opening it like a book. Alternatively, make a deep pocket down the center.
- 6
Spread the stuffing mixture evenly over the butterflied pork tenderloin or into the pocket. Roll the tenderloin up tightly and secure with kitchen twine at intervals.
💡 Profesjonelle tips: Tying the tenderloin helps it hold its shape during cooking. - 7
Rub the outside of the stuffed tenderloin with olive oil, salt, and pepper.
- 8
Sear the tenderloin in a hot oven-safe skillet over medium-high heat for about 2-3 minutes per side until browned.
- 9
Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare, or 71°C (160°F) for medium.
💡 Profesjonelle tips: Use a meat thermometer for accurate doneness. - 10
Remove the pork tenderloin from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing and serving.
💡 Profesjonelle tips: Resting allows the juices to redistribute, resulting in a more tender and moist roast.
💡 Profesjonelle tips
- ✓Don't overcook the pork tenderloin, as it can become dry.
- ✓The combination of savory bacon and sweet apple syrup creates a unique flavor profile.
- ✓Fresh herbs like sage and parsley are key to the stuffing's aroma.
✨ Vri-ideer
Inspirasjon til din egen versjon av denne oppskriften
- Add finely chopped apple or dried cranberries to the stuffing mixture.
- Substitute pancetta for bacon for a slightly different flavor.
- Serve with a simple pan sauce made from deglazing the skillet with a splash of white wine or chicken broth.