Adapted from Elizabeth Minchilli
I recently prepared this dish from Elizabeth Minchilli’s book, THE ITALIAN TABLE, and it was OUT OF THIS WORLD! I’ve never had such a flavorful pork tenderloin, and the presentation is devine. This dish will definitely be on my rotation of menus for dinner guests. Loved loved loved it!
Two 1 1/2-lb pork tenderloins, butterflied
Sea salt and freshly ground black pepper
2 large eggs
4 oz of Parmigiano-Reggiano, grated (1 cup)
1 TBSP plus 2 tsp of extra-virgin olive oil
8 thin slices of mortadella
4 oz of fine, dried breadcrumbs (about 1⁄3 cup)
1 medium eggplant
2 medium potatoes
2 medium carrots
2 medium white onions
2 stalks of celery
2 medium zucchini
4 cloves of garlic, peeled
8 cherry or grape tomatoes
4 TBSP (1/2 stick) of unsalted butter
Take the tenderloins out of the refrigerator about an hour before you are going to prepare them.
Butterfly the tenderloins by placing each on a flat surface. Then make a 1″ deep cut down the center being careful not to cut all the way through. Open up the meat spreading both parts out like a book.
Cover the top of the meat with plastic wrap and, using the flat side of a meat mallet, pound the piece of meat to even it out. It should be about 1/2 inch thick. Season lightly with salt and pepper and let sit for 45 minutes.
To make the frittatas: Break 1 egg into a small bowl and mix with 1/4 cup of the Parmigiano. Heat a small nonstick frying pan (about 8 inches in diameter) with 1 teaspoon olive oil. Add the egg mixture, swirling the pan to coat the bottom. Let cook until set, 3 to 4 minutes. Remove the frittata from the pan and let cool. Repeat with the other egg and another 1/4 cup Parmigiano to make a second frittata.
Sprinkle the remaining Parmigiano over the open pork fillets. Layer half of the mortadella and then one frittata on top of each. Sprinkle each with half of the breadcrumbs.
Carefully roll up one of the tenderloins, starting at the long ends, making sure that none of stuffing comes out of either end. Using kitchen twine, securely tie up the stuffed roast. If you have a cook’s needle you can use this to make sure the roast is tightly bound. Repeat for the other tenderloin. If preparing the day before, wrap in plastic and store in the fridge.
Cut the eggplant, potatoes, carrots, onions, celery, and zucchini into 1-inch pieces.
Preheat the oven to 350°F.
Pour the tablespoon of olive oil into an ovenproof casserole, add the butter, and place over medium-high heat. Add the tenderloins, along with 2 of the garlic cloves. Brown the meat well on all sides. Once the meat is well browned, 8 to 10 minutes, remove the garlic clove, and add the vegetables to the pan along with the remaining 2 garlic cloves. Stir the vegetables around the meat with a wooden spoon, deglazing the pan. Add a bit of water if necessary and the pan seems dry.
Season the vegetables with salt, stir, and then transfer the pan to the oven. Roast for 40 to 50 minutes, until the vegetables are cooked through.
Remove from the oven and let rest for 10 minutes. Cut off the twine and carefully slice the roast into 1/2-inch slices. Place on a serving platter, surrounded by the vegetables.