Olive oil (for brushing)
1 pound pork tenderloin
2 tablespoons (chopped) of salt mixed with 3 cloves of garlic, minced
3 medium chicken fillets (260 g)
150 grams mortadela
1/4 cup chopped fresh parsley
1/2 cup chopped onion
1 egg
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 cup olive oil (60 ml)
1/4 cup white wine vinegar (60 ml)
1 cup water (240 ml)
Olive oil (for brushing)
1 pound pork tenderloin
2 tablespoons (chopped) of salt mixed with 3 cloves of garlic, minced
3 medium chicken fillets (260 g)
150 grams mortadela
1/4 cup chopped fresh parsley
1/2 cup chopped onion
1 egg
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/4 cup olive oil (60 ml)
1/4 cup white wine vinegar (60 ml)
1 cup water (240 ml)
Preheat the oven to 400°F (200°C)
Brush a medium-sized baking dish with olive oil and set aside
Using a sharp knife, cut the pork tenderloin into a large filet about 1 cm thick
Use a meat mallet to gently pound the pork tenderloin to an even thickness
Season with the salt and garlic mixture
Set aside
In a food processor, grind the chicken fillets and mortadela
Transfer the mixture to a medium-sized bowl, adding the chopped parsley, onion, egg, thyme, cilantro, and salt
Mix well
Spread the mixture over the reserved pork tenderloin
Roll the pork tenderloin tightly, starting from one of the longer sides
Secure with kitchen twine
Place the roll in the prepared baking dish
Brush the top with olive oil, white wine vinegar, and water
Cover with aluminum foil
Bake in the preheated oven at 400°F (200°C) for about 1 hour, basting occasionally
Remove the foil and continue baking until the pork tenderloin is cooked through and lightly browned (about 15 minutes)
Remove from the oven and discard the twine
Transfer to a serving platter, slice into portions, brush with the pan juices, and serve immediately
Approximate calories per serving: 323.
