SV Solstice Recipes

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====== Rolled Pork Tenderloin ======
===== Ingredients =====
  * 1 - 1 1/2 lb pork tenderloin
  * 1 tsp salt
  * ¼ tsp black pepper
  * 2 tsp smoked paprika
  * 2 tsp ground coriander
  * 3 tbsp Dijon mustard mild
  * 15 garlic cloves
  * 4 spring rosemary
  * 2 oz red wine
  * 1 tbsp olive oil
  * 2 tbsp butter
===== Procedure =====

//preheat 400˚F//

{{:rolled-tenderloin-pork.jpg?400|}}
  - Grab one cut of tenderloin and remove the silver skin and excess of fat, if needed. Now butterflied the tenderloin, by cutting it lengthwise. Then open it like a book and pound until 1/2″ thick.
  - Mix together 1tsp of salt, ¼ tsp black pepper, 2 tsp of smoked paprika, 2 tsp ground coriander, and 3 tbsp of dijon mustard. Then spread evenly over the surface of the flattened tenderloin.Top with about 5 minced cloves of garlic. Now begin rolling the meat as tightly as possible. Put on the roll sides some rosemary and secure the tenderloin by tying with kitchen twine.
  - Heat on medium heat the skillet with 1 tbsp of olive oil and 2 tbsp of butter. Add 2 rosemary twigs and about 10 cloves of garlic. Once the oil is hot and garlic browned a little, add tenderloin in the skillet and sear about 2 minutes per side until it turns nicely brown. Then pour in ⅓ glass of red wine and simmer for one more minute.
  - Transfer the skillet in the oven and bake for 20 minutes.
  - When removing rolled tenderloin from the oven, leave it in the pan to rest for at least 10 minutes. Optionally (and highly recommended) add 3 tbsp of butter over tenderloin.
  - After resting, cut the Rolled Pork Tenderloin into slices about 3-4 cm thick and pair with your favorite side dish.
SV Solstice Recipes

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