Pork tenderloin with apples
Origin of the recipe
The idea of wrapping tenderized pieces of meat and a delicious filling in a layer of rolled dough (or simply in itself) and baking it all together dates back a surprisingly long time – about 3,000 years. The first mention of a meat dish similar to a modern roulade was found in the ancient Roman cookbook "Apicius" (c. 5th century BC). Over time, peoples under the influence of the ancient Roman Empire adopted this cooking method and added a variety of roulade to their holiday menus. Returning to modern times, we can confidently say: pork and apples are a very good combination. Sour apples add a piquant flavor to the fatty pork, adding juiciness; it's no wonder pork and apples are a classic combination in German cuisine. The addition of aromatic cheese and grainy mustard makes pork and apples an exquisite dish for your New Year's table!
What do you need for cooking?
Ingredients
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Onion
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Apples
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Fresh thyme
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Fresh rosemary
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Butter
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Salt and pepper
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Breadcrumbs
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Dijon mustard
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Pork tenderloin
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Cheese
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Gorgonzola
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Bacon
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
- shoulder blade
- Cling film
- Foil
Step-by-step recipe
Step 1:
Chop the onion and apples very finely. Chop the fresh rosemary and thyme finely. (If using dried herbs, make sure there are no tough stems.)
Step 2:
Melt the butter in a frying pan, pour in the chopped ingredients and fry for 5-7 minutes.
Step 3:
Add salt, breadcrumbs and mustard. Stir and remove from heat. • Use a SHARP knife.
Step 4:
Take the pork tenderloin and carefully cut it in a spiral to create one large slice of meat (the video shows exactly how to do this).
Step 5:
Take the fried mixture, grate the cheese into it, and mix. Spread the filling evenly over the tenderloin, carefully crumbling the Gorgonzola cheese over the entire surface.
Step 6:
Roll the tenderloin and filling tightly into a roll.
Step 7:
Place the bacon strips in a herringbone pattern on cling film (if in doubt, watch the video for the method).
Step 8:
![Pork Tenderloin with Apples-Step 8](/storage/editor/recipe-800/pjVrSIiQBE1CR27VvO6xPBnRGOX6QN8r8DYPLU1Z.png "Place the roll in the center of the bacon "herringbone". Wrap the meat tightly in bacon. ") Place the roll in the center of the bacon "herringbone". Wrap the meat tightly in bacon.
Step 9:
Wrap in cling film and roll to give the roll its shape and press the layers together (at this stage, the dough can be refrigerated until it is time to bake, or cooked immediately after forming an even roll using cling film).
Step 10:
Carefully remove the formed roll from the film. Wrap it in foil so that it can be opened at any time.
Step 11:
Place the dish in a preheated oven for 30 minutes and cook at 180 degrees.
Step 12:
Open the foil slightly and return to the oven for 10 minutes to brown the crust.
Cooking tips
It's best to use medium-acid apples (Antonovka apples are also suitable), but sweet apples are not suitable - the meat will turn out too sweet and not piquant enough.
It's best to use bacon already cut into long slices. Otherwise, you won't be able to wrap the tenderloin.
Serve the finished dish with a starchy side dish—mashed potatoes, herb polenta, or bean puree are all excellent. For a festive touch, we recommend a side dish.
The next morning, this roll can be served cut into slices as a cold appetizer.
