A special take on stuffed pork tenderloin


Sometimes a home chef’s chance to leave his or her cooking comfort zone can lead amateur chefs to wondrous places. Whether enjoying the cuisine of another country or just trying a particular food for the first time, experimenting with food is one of the true joys of cooking.

For those who always wanted to try their hand at the foods of Spain, consider the following recipe for Matambre de Cerdo (Stuffed Pork Tenderloin) from James Campbell Caruso’s “Espana: Exploring the Flavors of Spain” (Gibbs Smith), a collection of recipes and an examination of the ingredients that make Spanish cuisine so beloved across the globe.

Matambre de Cerdo

Serves 4

2 pork tenderloins, trimmed of fat

Salt and pepper

1/2 cup extra virgin olive oil

1 yellow onion, diced

4 cloves garlic, slivered

1/2 cup finely diced jamon serrano

4 cups diced mushrooms

2 tablespoons chopped parsley

1 tablespoon chopped sage

1/2 cup Spanish white wine

Heat the oven to 350 F. Open the tenderloins with a full-length cut that goes about 3/4 of the way through the meat. Flatten out the tenderloin and season it on both sides with salt and pepper. Set aside.

Heat the olive oil in a skillet, and saute the onion and garlic on medium heat for 12 minutes. Add the jamon, mushrooms, parsley, and sage; continue cooking for 20 minutes. Add the wine and cook for 5 more minutes. Remove from heat and allow to cool. Spread the mixture over the flattened tenderloin. Roll the tenderloin around the filling and set it on a sheet pan with the seam side down. Roast in the oven for 25 minutes. Remove from the oven and cut into 1-inch slices. Serve 2 slices per plate.