- 1 large tenderloin (about 450 gram)
- 2 tablespoons pesto (store-bought or make your own)
- pepper and salt to taste
- knob of butter
- olive oil
- about 10 slices of schwarzwalder schinken (or other kind of ham)
Kitchen equipment needed
- cutting board
- large skillet
- meat tongs
- oven dish
- sharp knife
Preparation — 10 minutes
PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
PLACE the pork tenderloin on a cutting board and SEASON with pepper and salt. Use your hands to divide the pesto onto the tenderloin. PLACE the slices of ham in 2 rows, overlapping each other and make sure it’s a bit wider than the tenderloin so it will cover it up entirely. PLACE the tenderloin in the middle, fold the sides inwards and roll the tenderloin completely with the ham.
Finishing the pork tenderloin with pesto and schwarzwalder schinken — 15 minutes
HEAT a large skillet on medium-heat and add a knob of butter and some olive oil. COOK the tenderloin for a few minutes while you turn it around, make sure all sides are beautiful golden brown. TRANSFER to an oven dish and cook in the oven for another 10 minutes, depending on the size of the tenderloin. The most beautiful rosé meat has a temperature of 53 degrees Celsius or 127 degrees Fahrenheit. Serve with some warm veggies and potatoes. Enjoy!