It’s both strange and amusing how, in the Philippines, Christmas stuff make an appearance in stores ahead of Halloween masks, decor and costumes. As soon as September, the first of the “ber” months, begins it’s officially Christmas season. Then, by the first week of October, the Christmas decor shares store space with everything Halloween and undas. By November 2, Christmas trees, lights, wreaths and every imaginable Christmas-themed ornament take center stage.
So, I thought I’d start putting holiday-worthy recipes on the forefront of my blog. Some are so old they have been buried in the archive for so long. Oldies but goodies, I like to call them, because they never lose their appeal and they deserve to be cooked for any special occasion.
This recipe for grilled pork tenderloin stuffed with sausages and cheese, originally posted in 2010, is a lesson in getting creative with whatever ingredients are available in the pantry. And the garden. I had two whole pork tenderloins, some Chinese sausages, a variety of cheeses and fresh herbs in the garden. And I made use of all of them (well, just one of the two pork tenderloins) and cooked this rolled and stuffed pork loin.
You can substitute just about any kind of sausage (I think that Spanish chorizo will taste better with the tarragon) and hard cheese as well. You can also use another kind of herb. Just go with whatever combination of herb-sausage-cheese you like best.
First, the illustrated instruction. After that, the printable recipe.
Cut the pork vertically without going all the way — just enough to spread it into two halves.
Place a sheet of cling film over the pork and pound with a kitchen mallet until the meat is of uniform thickness of about a quarter of an inch. Season the pork with salt and pepper.
Spread the tarragon leaves down the middle of the meat.
Arrange the sausages across the entire length of the meat so that they are tip to tip.
Place the cheese beside the sausages.
Lift one edge of the meat and fold over the filling.
Lift the other edge to cover the filling completely.
Cut a piece of foil large enough to wrap the rolled pork in. Butter the entire surface generously. Two reasons: 1) to prevent the pork from sticking to the foil and 2) to keep the meat moist.
Carefully lift the rolled pork and place in the middle of the buttered foil.
Wrap the pork, sealing well. Don’t forget to fold and crimp the long ends too.
Grill or broil in a 425oF oven for 30 minutes.
When the pork is done, open up the foil so that it covers the meat loosely. While the meat is still hot, spread butter over the entire surface.
Let the meat rest for about 10 minutes. Cut the rolled pork into 1/2 to 3/4 inch slices.
- 1 whole pork tenderloin about 300 grams
- salt and pepper
- bunch fresh tarragon (or your herb of choice)
- 2 Chinese sausages (or your sausage of choice)
- sharp cheddar (or any hard cheese) cut into long chunky pieces
- Preheat the oven to 425F.
- Slit the pork tenderloin vertically. Open it up, spread on the work surface, cover with cling film and pound with a kitchen mallet to a thickness of a quarter inch. Discard the cling film.
- Sprinkle salt and pepper over the entire surface of the meat. Scatter the tarragon on the meat.
- Arrange the sausages and cheese in two lines, side by side. The two lines should ideally be as long as the length of the pounded meat.
- Roll up the meat to envelope the filling.
- Butter a large square of foil. Place the rolled meat at the center and gather the foil around it, crimping the sides.
- Bake at 425F for 30 minutes.
- Open up the foil. Spread butter on the meat. Keep the meat loosely covered. Let the meat rest for 10 minutes. Cut into chunky slices. Serve.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Arrange the pork slices on a plate, drizzle with Worcestershire Sauce and serve.