Ham and Cheese Stuffed Pork Tenderloin Roll

I had half of pork tenderloin on hand and wasn’t so sure how am I going to cook it. It’s too cold outside to consider BBQ, schnitzel we had not long ago so I have settled on making a roll. I have used tenderloin before in Pork Tenderloin Roulade so the stuffing had to be different. After going through the fridge I came up with shallots, cremini mushrooms, celery and chopped ham that were sautéed and when cooled mixed with Mozzarella cheese and seasoned with Herbes de Provence, fresh chopped rosemary, chopped parsley, balsamic vinegar, white pepper and hot sauce and deglazed with 1/2 cup of dry Marsala. Tenderloin was cut lengthwise almost through, opened up and flattened with mallet between 2 sheets of plastic film. The whole process can be seen on this video from Food Wishes. I used different stuffing but process is exactly the same. Roll the meat, tie it up and roast at 375 °F for 30 minutes. I have roasted parboiled and quartered red potatoes in same pan and at the same time. The taste of this roll was incredible, it had a hint of game meat, like a rolled venison breast. The Herbes de Provence, rosemary, Marsala and Balsamic vinegar just shined through.

Pork Tenderloin Schnitzel with Potatoes

Another quick, no-pain meal. From prep to plating in under half an hour. For two of us I just peeled and cubed 1 Yukon Gold and 1 sweet potato and started boiling them while I halved Cremini mushrooms and sauté them in a bit of butter. Meanwhile I cut 4 slices from center part of pork tenderloin about 2” thick and pounded them to about 3/8” thickness for quick cooking. They were seasoned on both sides with salt, pepper and “Herbes de Provence”. Then they hit hot frying pan with grape oil, flipped over after 2 minutes and cooked another 2 minutes. Meal ready for plating. I could have done it with rice (more time) or even pasta like orzo, again, longer time to cook. This is very easy and tasty quick meal. It will come very handy on busy days.

Schnitzel and Potato Salad

Butterflied pork tenderloin cutlet with potato salad, lemon and pickle.

Tonight, I took a test run for North Bohemian traditional Christmas lunch: Schnitzel, potato salad and pickle accompanied by a beer or two. Tonight’s version didn’t include traditional veal cutlet but the substitute under blind taste test would be indistinguishable. I used butterflied and pounded pork tenderloin slices seasoned with fine sea salt, ground pepper and hot Hungarian paprika. Since I used only half of a small pork tenderloin all I got was two butterflied cutlets and two smaller pieces but it was more then enough for two of us. To add more substance to the meat I breaded the cutlets in egg wash and Panko bread crumbs and they came out absolutely perfect. Nice and crunchy on outside and, since the Panko coating provided virtual shell, the pork inside was steamed to tender perfection.

There really isn’t much of a recipe, it is that simple, just a process.

Cut the tenderloin about 1/2” thick almost through and then another 1/2” all the way. Repeat.

Spread flat, put in plastic bag and pound till about 3/16” thick. I prefer see through bag rather then traditional aluminum foil because I can see what I’m doing.

On one side sprinkle with salt, pepper and paprika and roll both sides of cutlet in flour. 

Dip in egg wash and then drench in Panko.

The pan and oil is right temperature.

Preheat large frying pan, pour in oil about 1/4” deep, let it get hot and drop as many pieces as will fit without crowding the pan. After 3 minutes start checking for color. When light gold, turn over and shallow fry till other side is done. 

Meanwhile, serve room temperature potato salad on preheated plate, cut slice of lemon and slice pickle into 3 slices and reserve. Plate cutlet next to salad, top with lemon and pickle and serve.