Pork tenderloin roll with nut and apple filling
8 servings
130 minutes
Pork tenderloin roulade with nut-apple filling is a refined dish of Russian cuisine that embodies the harmony of flavors and textures. The combination of tender meat, crunchy macadamia nuts, and juicy apples creates a sophisticated flavor palette – sweet with a hint of acidity and nutty depth. Historically, such roulades were prepared in Russia for festive feasts as they symbolized abundance and the hostess's skill. This roulade pairs perfectly with apple sauce that enhances its fruity notes. Slow roasting makes the meat tender and juicy while the aroma of rosemary and bacon permeates the entire dish. Elegant yet cozy, it will adorn any festive table, bringing warmth and rich taste experiences.
1
Melt butter in a large skillet over medium heat. Add chopped bacon and chopped onion. Sauté, stirring, for 3-4 minutes until the onion is soft. Add nuts and cook for another 5-7 minutes, stirring, until the nuts are browned. Remove from heat. Add peeled and diced apple, breadcrumbs, parsley, and rosemary. Mix well.
- Butter: 50 g
- Bacon: 3 pieces
- Yellow onion: 0.5 head
- Crushed macadamia nuts: 70 g
- Green apples: 1 piece
- Crushed breadcrumbs: 1.3 glass
- Chopped parsley: 0.3 glass
- Freshly chopped rosemary: 2 tablespoons
2
Preheat the oven to 200 degrees.
3
Cut the meat to create a large flat piece. Place it on a board and make small crosswise cuts without cutting all the way through.
4
Place the filling on the meat and press it slightly. Roll it into a tight roll and tie it with string.
5
Grease the roll with olive oil, salt it, and place it in a mold.
- Extra virgin olive oil: 1 tablespoon
- Sea salt: 2 teaspoons
6
Bake for about 20 minutes, then reduce the temperature to 160 degrees and bake for another 1 hour and 30 minutes.
7
Wrap the roll in foil and leave it for 10 minutes.
8
Slice and serve with apple sauce.
- Applesauce: to taste