Tender pork tenderloin will become even juicier and tastier if you fry it grilled with toppings. To do this, a whole piece is cut and reveals itself as a book, and then with baked peppers, mozzarella and basil again rolls into a tight roll, or log. After grilling, the filling becomes juicy and viscous. Slices in cutaway look very impressive, you can serve as a snack in in a meat plate or as a main dish with a side dish of fried cabbage cale with jardinieri (italian assorted pickled vegetables). Nutrition value of one serving: (total 4) Calories 410, total fat 23 g., Saturated fat 6 g., Proteins 38 g., carbohydrates 15 g., fiber 4 g., cholesterol 91 mg., sodium 1076 мг., сахар 1 г. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 pork tenderloin (0.6 – 0.7 kg.)
- 4 tbsp. l olive oil
- 3 cloves of garlic (1 finely grated, 2 crushed)
- 1 tbsp. baked peppers dried
- 1 tbsp. fresh basil
- 3 mozzarella sticks cut in half
- 2 buns of cabbage kale
- 0.5 tbsp. Jardinier pickled vegetables, drain the liquid
Recipes with similar ingredients: pork tenderloin, pork, pepper sweet, kale cabbage, mozzarella cheese, jardinier, basil
Recipe preparation:
- Preheat the grill to moderate heat and lightly grease the grill oil. Cut the pork tenderloin with a butterfly: cut it lengthwise almost in half, not cutting to the bottom about 1 cm .; reveal how book and flatten with your hands. Cover with plastic wrap and beat off with a flat side of a meat hammer or a heavy frying pan until 1 cm thick.
- Grate pork with grated garlic and sprinkle with salt and black pepper. Spread baked peppers on top in one layer, then basil and mozzarella, retreating along one long side 2.5 cm from the edge. Roll from the opposite long side into a tight roll and tie with twine in three or four places. Oil roll 1 Art. l Sprinkle olive oil with salt and black pepper.
- Fry the pork by lid and periodically turning until a thermometer inserted into the meat (not the filling) will not show the temperature 63 ° C, 12-14 minutes. Let it rest for about 5 minutes, then chop.
- In the meantime, remove the cabbage leaves from the stalks and tear them to pieces. Heat in a large saucepan or cauldron on medium fire remaining 3 tbsp. l olive oil. Add sheet cabbage, chopped garlic and a large pinch of salt and black pepper. Fry, stirring until cabbage is soft, about 5 minutes.
- Coarsely chop the jardinier and mix with cabbage to warm up for 30 seconds – 1 minute. Put on plates and serve with pork.
