Stuffed Pork Tenderloin with Mustard-Caper Sauce

Ingredients for Stuffed Pork Tenderloin with Mustard-Caper Sauce

• 2 bacon slices, cut crosswise into 1/4-inch strips

• 2 dientes de ajo, finamente picados

• 140g spinach, coarse stems discarded, finely chopped

• 2 teaspoons coarse-grain mustard

• 1 (1-pound) pork tenderloin

• 1 hard-boiled egg, quartered lengthwise

• 1 cucharada de aceite vegetal

• 2 hard-boiled eggs

• 45ml de aceite de oliva

• 2 cucharadas de mayonesa

• 1 tablespoon coarse-grain mustard

• 2 cucharadas de jugo de limón fresco

• 1 tablespoon drained capers,

• Equipo: cuerda de cocina

• Acompañamiento: pan crujiente

Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp.

Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes. Toss spinach with mustard and 3/4 teaspoons each of salt and pepper in a bowl.

Arrange tenderloin on a work surface with pointed (thinner) end nearest you. Starting at top (thicker part), make a lengthwise incision down centre of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through). Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 3/4 teaspoons each of salt and pepper.

Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you. Arrange egg quarters, end to end, along edge nearest you.

Preheat oven to 218°C with rack in middle.

Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals.

Pat tenderloin dry and season with 1/4 teaspoons salt and 3/4 teaspoons pepper.

Heat oil in cleaned skillet over high heat until it shimmers. Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 66°C, 18 to 25 minutes.

Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes. Chill, covered, until cold, about 2 hours.

Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients.

Cut off string, then thinly slice tenderloin. Serve pork, cold or at room temperature, with sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.