Töltött Szűzpecsenye (Stuffed Pork Tenderloin)
A festive Hungarian dish featuring tender pork tenderloin stuffed with a savory mixture of breadcrumbs, bacon, herbs, and often a touch of sausage, then roasted to golden perfection. It's a flavorful centerpiece perfect for special occasions.
🧂 Ingredients
- 1.5 lb Pork tenderloin(silver skin removed)
- 2 slices Bacon(chopped)
- 6 oz Brown mushrooms(thinly sliced)
- 0.33 cup Onion(chopped (from 1/2 small onion))
- 1 clove Garlic(minced)
- 0.25 cup Fresh parsley(chopped, plus more for garnish)
- 4 oz Stale bread(cubed or torn into small pieces)
- 1.25 cup Milk(for soaking bread)
- 1 large Egg
- 1 link Hungarian sausage (kolbász or similar)(optional, casing removed and crumbled)
- 4 tbsp Olive oil(divided)
- 1.5 tsp Salt(divided)
- 0.5 tsp Black pepper(divided)
- 4 slices Bacon slices(for wrapping)
- 2 medium Tomatoes(sliced)
- 2 medium Onions(sliced)
- 4 cloves Garlic cloves(sliced)
👨‍🍳 Instructions
- 1
Soak the stale bread in milk until softened. Squeeze out excess milk.
đź’ˇ Tip: Ensure bread is well-moistened but not soggy. - 2
In an oven-safe skillet, sauté chopped bacon over medium heat until browned. Add chopped onion and mushrooms and cook for about 5 minutes until softened. Stir in minced garlic, chopped parsley, 1/2 tsp salt, and 1/4 tsp pepper. Cook for 1 more minute. Remove filling to a plate and set aside.
- 3
Butterfly the pork tenderloin by making a lengthwise cut, stopping about 1/2 inch from the other side. Open it like a book. Cover with plastic wrap and pound to about 1/2 inch thickness. Season inside with salt and pepper.
đź’ˇ Tip: Be careful not to cut all the way through. - 4
In a bowl, combine the soaked bread, sautéed bacon-mushroom mixture, egg, and crumbled Hungarian sausage (if using). Mix well.
đź’ˇ Tip: The mixture should hold together when pressed. - 5
Spread the filling evenly over the flattened pork tenderloin, leaving a small border. Roll up tightly from one long end, like a jelly roll. Secure with toothpicks and kitchen twine.
đź’ˇ Tip: Tuck in the sides as you roll to keep the filling contained. - 6
Preheat oven to 375°F (190°C). Sear the rolled tenderloin in a preheated skillet with 2 tbsp olive oil on all sides until golden brown. Transfer to a baking pan.
- 7
Arrange sliced tomatoes, onions, and garlic around the tenderloin in the baking pan. Drizzle with remaining 2 tbsp olive oil.
đź’ˇ Tip: These vegetables will add moisture and flavor during roasting. - 8
Cover the baking pan with aluminum foil and roast for 60 minutes. Remove foil and continue roasting for another 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
đź’ˇ Tip: Basting with pan juices is optional. - 9
Let the stuffed tenderloin rest for 10-15 minutes before slicing. Remove toothpicks and twine before serving.
đź’ˇ Pro Tips
- âś“For a crispier bacon wrap, ensure the bacon slices are laid tightly over the rolled tenderloin before baking.
- âś“If you don't have Hungarian sausage, any good quality pork sausage can be used.
- âś“Allowing the meat to rest is crucial for juicy, tender results.
🔄 Variations
- Add a layer of sautéed apples or prunes for a touch of sweetness.
- Incorporate chopped nuts like walnuts or almonds into the filling for added texture.