Pork tenderloin with paprika and serrano ham

Name: pork tenderloin with paprika and serrano ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 roasted peppers pot a 465 g; 50 g chorizo sausage piece; 3 tablespoons finely chopped parsley fresh or frozen; 2 pork tenderloins; 12 slices serrano ham; 25 g butter; 100 ml Red wine; 100 ml meat fond pot a 380 ml

A nice Mediterranean recipe. The main course contains the following ingredients: meat, roasted peppers (pot a 465 g), chorizo sausage (piece), finely chopped parsley (fresh or frozen), pork tenderloin, serrano ham, butter, red wine and meat stock (pot a 380 ml).

Ingredients

Kitchen Stuff

food processor

Directions

Peppers in a food processor.
Chorizo cut very finely and bake gently in frying pan.
Pepper puree by chorizo scoop and fry for 3-4 minutes so that puree thickens.
Add parsley and season to taste with salt and pepper.
Cut open pork tenderloins in length and fill with pepper mixture.
Close opening again and fold thin tip of pork tenderloins, so that meat can be cooked evenly.
Pork tenderloins roll tightly in slices of ham and leave for another 10 minutes at room temperature; this is how ham also improves.
Heat butter in frying pan and cook pork tenderloins over medium heat in 12-15 min.
Around brown and just cooked.
Bring wine through baking fat and gently simmer meat for 3-5 minutes.
Cut both pork tenderloins into 6 thick slices and spread meat over four warm plates.
In the meantime, stir the meat stock through the cooking liquid and reduce it to a light-fast gravy, stirring frequently.
Create gravy over meat.
Tasty with yellow rice and fried onion rings..