Name: Tenderloin in the Style of a Uruguayan Pamplona with Flavored Potatoes
Prep time: 60 min
Cook time: 40 min
Yield: 4
Ingredients: 2 pork tenderloin, well trimmed; 8 slices deli ham; 1/2 red bell peppers; 1/2 green bell peppers; 1 red onion, large; 200 grams Mozzarella cheese, grated; 4 potatoes, medium, with their skin; dried oregano; bay, ground; fresh parsley, finely chopped; drops Tabasco sauce

Preparation

20 mins

40 mins

Low

First, with a narrow-bladed knife, we cut each tenderloin lengthwise and roundly, as if to form a sheet, with a thickness between 3 and 5 millimeters. We place each one individually on aluminum foil, cut into a piece that will allow us to form a roll and close the ends. On each piece of meat, we place slices of cooked ham to seal any cuts that may have been left in the meat and through which the filling might escape. We cut the peppers into thin strips and form separated lines of each color on top of the ham slices. We peel and slice the red onion into thin feathers, peel the garlic and chop it finely, mixing it with the onion, spreading this mixture between the lines of peppers. We cover everything with the cheese of our choice. Finally, we roll it up using aluminum foil as if we were making a stuffed flank steak, and once the roll is made with the aluminum foil, we create a package with each tenderloin.