Tuesday, January 12, 2010

Mediterranian Stuffed Pork Tenderloin

There's been quite a while since I last hosted a dinner party and actually put an effort into preparing the meal.  I used to be a wiz in the kitchen, but I've slowly lost my mojoo. 

So when I recently decided to host a dinner party for 12, I had to put my thinking cap on.  I decided upon a Italian theme, as I had just hosted Swedish Christmas, and thought my husband would appreciate a meal suitable to his palette.

We started our meal with an antipasto plate of bocconcini, prosciutto wrapped melon, olives, grilled eggplant and zucchini.  What I like a about the antipasto plate is that it can be prepared well in advance.  For the first course, I made Risotto Milanese which I offered instead of a pasta dish.  For the second course, I served pork tenderloin stuffed with sundried tomato, cheese, prosciutto and fresh herbs, served alongside baby potatoes and green beans. 

For dessert, I made my traditional Christmas Tree.  This is a dessert that Dino's mother used to make during the Holiday, and ever since I was introduced to the "tree", I adopted it as one of my "must-do's" each year.  I never had the privilege of meeting my "mother-in-law" but it is nice to be able to honour and include her during the Christmas Season.

The food turned out excellent, and it was a great evening with lots of laughter and stories shared amongst friends.  If I could bottle it all, I would.


I pork tenderloin
Sundried Tomatoes, chopped & drained of oil
Fresh Herbs, oregano, basil
Mozzarella Cheese
Olive Oil
Salt, Pepper

Cut open tenderloin (long side), but not all the way through and flatten slightly. Scatter tomatoes, fresh herbs on fillet.  Top with cheese and then prosciutto.  Roll back up and secure fillet with yarn.   Fry file in oil, salt and pepper.   Put in oven proof dish and bake for 15-20 min @ 175 C. (I usually add a little bit of Marsala wine at bottom of dish).   Remove and let rest under foil for 10 min.   Cut into 2cm wide slices. 

Serve with your favourite sauce, ready-prepared or make you own.


  1. Sounds like an amazing meal - thanks for the recipe for stuffed tenderloi!
    That Christmas Tree looks pretty labour intensive

  2. Loblaws had pork tenderloins at a stupidly low price yesterday (less than $4 for two), so I bought two packs of two. Now I know what I'm going to do with at least one of them!