Friday, 23 March 2012
Stuffed Pork Tenderloin Appetizer
1 pork tenderloin
1 oz. cooked rice
4 oz. Napa Cabbage
1 oz. feta cheese
1 small tomatoe blanched and diced
1 clove finely diced garlic
4 green olives pitted and diced
1 oz. olive oil
1 tsp. marjoram
Remove the silver skin from the pork tenderloin
Make an incision down the centre being careful not to go through all the way. Flatten the meat out between two sheets of saran wrap.
Prepare the stuffing as follows:
Fry the cabbage and garlic in half of the oil until tender and add the feta cheese, olives and tomatoes, cook until the mixture thickens.
Let cool down and place the mixture onto the edge of the tenderloin and roll tight.
Place the balance of the oil in a pan and put the rolled tenderloin in. Put in oven and cook at 350 degrees for 20 minutes, take out and let rest for 20 mins then slice in one inch slices and serve.