Tenderloin in the Style of a Uruguayan Pamplona with Flavored Potatoes

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

Alberto Cudós

This is a pork tenderloin, stuffed with peppers, onion, cooked ham (York ham), and cheese, wrapped in aluminum foil and cooked in the oven or on the grill, accompanied by potatoes with their skin cut into wedges and flavored. In other words, a tasty and healthy dish.

Reviewed by Editorial Team of Kiwilimón

Published: 24-01-2014

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. Now we turn to the potatoes. We wash them well and cut them lengthwise into large wedges. We brush them with a little neutral oil and season with oregano, parsley, and bay leaf. We place everything on a baking tray. We can choose to cook the meat rolls on the grill or in an oven. If we decide on the grill, we should rotate the tenderloins so that the heat distributes evenly and place the potatoes on a tray, also rotating them. I opted for an electric oven (it could also be gas or wood) and proceeded as follows: I set the temperature to 180°C, with heat from above and below, cooking for about 20 to 25 minutes. We take it out of the oven, brush the potatoes with the seasoning to taste, open the aluminum foil to let the juices evaporate and brown the tenderloin, returning it to the oven, but with heat only at the top, for about 15 minutes at 210°C.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Tenderloin in the Style of a Uruguayan Pamplona with Flavored Potatoes

Ingredients

Preparation

Nutritional information

Presentation

Tips

Tenderloin in the Style of a Uruguayan Pamplona with Flavored Potatoes

Ingredients

Preparation

Nutritional information

Presentation

Tips

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