Yummy dish , easy to make although it doesn’t seem that way. Use your imagination and fill your pork fillets with whatever ingredients you desire.
Ingredients
2 pork fillets - tenderloin (not too large)
4 sundried tomatoes, cut into sticks
1 bell pepper (yellow, orange, green whatever..) cut into sticks
120 g hard cheese like feta, cut into sticks
Dry oregano, Salt, Pepper
1 / 2 cup white wine
1 tablespoon mustard
1 tablespoon honey
Extra virgin olive oil
Directions
Start by opening the tenderloin so you’ll have big fillets to fill them. You can ask your butcher to open the tenderloins for you but it is very easy to do it your self and its fun too :) You will need a sharp, straight and relatively thin knife.
Clean the tenderloin from the external silver fat and then cut it into two pieces (vertically). Choose the thickness of the fillet that you want and engrave the meat until just before tip. Open the piece that you just cut and continue cutting through the other inside side so you’ll have a flat fillet.
You can see here the video that helped me to actually make it.
So now the fillets are ready to fill them, sprinkle some salt, pepper and oregano and place in the center of each fillet 2-3 strips of bell pepper, 2-3 strips of sun-dried tomato and feta cheese. Wrap the rolls and close with toothpicks in the way you can see in the photos.
Preheat the oven to 350 degrees.
Using a skillet (that doesn't have plastic parts so it can be placed in the oven) Saute the stuffed fillets in some olive oil until they turn into golden brown. Transfer skillet to the preheated oven and bake for 20 to 25 minutes.
When ready, remove the fillets from the skillet and place them on a platter.
Put the skillet on a medium heat and add the wine.Let the alcohol to evaporate and stir with a spoon. Add mustard, honey, salt and pepper and stir. Turn the heat off.
Remove carefully all the toothpicks and cut slices of the meat with a straight knife. Drizzle with honey sauce and serve.
Cheers!
2 pork fillets - tenderloin (not too large)
4 sundried tomatoes, cut into sticks
1 bell pepper (yellow, orange, green whatever..) cut into sticks
120 g hard cheese like feta, cut into sticks
Dry oregano, Salt, Pepper
1 / 2 cup white wine
1 tablespoon mustard
1 tablespoon honey
Extra virgin olive oil
Directions
Start by opening the tenderloin so you’ll have big fillets to fill them. You can ask your butcher to open the tenderloins for you but it is very easy to do it your self and its fun too :) You will need a sharp, straight and relatively thin knife.
Clean the tenderloin from the external silver fat and then cut it into two pieces (vertically). Choose the thickness of the fillet that you want and engrave the meat until just before tip. Open the piece that you just cut and continue cutting through the other inside side so you’ll have a flat fillet.
You can see here the video that helped me to actually make it.
So now the fillets are ready to fill them, sprinkle some salt, pepper and oregano and place in the center of each fillet 2-3 strips of bell pepper, 2-3 strips of sun-dried tomato and feta cheese. Wrap the rolls and close with toothpicks in the way you can see in the photos.
Preheat the oven to 350 degrees.
Using a skillet (that doesn't have plastic parts so it can be placed in the oven) Saute the stuffed fillets in some olive oil until they turn into golden brown. Transfer skillet to the preheated oven and bake for 20 to 25 minutes.
When ready, remove the fillets from the skillet and place them on a platter.
Put the skillet on a medium heat and add the wine.Let the alcohol to evaporate and stir with a spoon. Add mustard, honey, salt and pepper and stir. Turn the heat off.
Remove carefully all the toothpicks and cut slices of the meat with a straight knife. Drizzle with honey sauce and serve.
Cheers!