Punjeni Svinjski Lungić (Stuffed Pork Tenderloin)
Tradicionalno jelo · Croatian
A classic Croatian dish featuring tender pork tenderloin stuffed with a savory mixture of prosciutto, cheese, and herbs, then pan-seared and roasted to perfection.
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Sastojci
- Pork tenderloin1 kg
- Prosciutto100 g
- Kajmak or cream cheese150 g
- Garlic2 cloves
- Fresh parsley1 bunch
- Fresh rosemary1 sprig
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 180°C (350°F).
- 2
Butterfly the pork tenderloin by making a lengthwise cut almost all the way through, then opening it like a book. Pound it slightly to an even thickness.
- 3
Finely chop prosciutto, garlic, parsley, and rosemary. Mix with kajmak or cream cheese in a bowl.
- 4
Season the inside of the pork with salt and pepper. Spread the filling evenly over the butterflied pork.
- 5
Roll up the pork tenderloin tightly to enclose the filling. Secure with kitchen twine.
- 6
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the pork roll on all sides until golden brown.
- 7
Transfer the skillet to the preheated oven. Roast for 25-35 minutes, or until the internal temperature reaches 63°C (145°F).
- 8
Let the pork rest for 10 minutes before slicing and serving.
