One of my favourite foods to order in a restaurant used to be pork tenderloin with some lovely potato croquettes. It’s not a very common thing here in Ireland though and I haven’t eaten it in over 2 years so I decided to just make it at home and to try something I had never done before: butterfly and stuff the pork myself.
I ended up filming it as well, to show people that if I can do it, so can you! It really was a lot easier than I thought it would be, it’s just a matter of making a cut at the top of the meat, at a distance from the top that’s the same as the thickness you want for your pork (don’t make it too thin or too thick) and then fold it open and keep slicing it along the bottom, making shallow cuts and rolling the pork open as you go. I did end up using a meat tenderiser too to make it thinner and bigger after butterflying the pork.
It took me a while to decide on the type of filling I wanted to use. There were just so many options but I decided to go with the seasons and go for some lovely mediterranean filling: buffalo mozzarella, sun-dried tomatoes, spinach, pine nuts and some basil. The result was smashing! I loved my filling so much I ended up saving some for my lunch to go on a sandwich with some chicken. It’ll go well with potatoes and pasta’s too so if you ended up with leftovers: no worries, there’s plenty of options!
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