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    1 kg pork tenderloin

    100 ml canola oil

    2 bay leaves

    2 sprigs of fresh rosemary

    10 sundried tomatoes

    1 yellow pepper

    2 tablespoons coarsely ground black pepper



    Prepare the pork – trim off excess fat and membranes with a sharp knife. Trim the beginning and end of the tenderloin to make an even cylindrical piece of meat. Cut the meat along its length to form pockets. Blend the sundried tomatoes, yellow pepper and rosemary. Season blended vegetables with salt and pepper. Put the stuffing into the pockets. Place slices of aged pork ham on a board and roll up the tenderloin to form a roll. Cut into smaller pieces. Fry the meat in a heated pan with canola oil for three minutes on each side. Place in oven preheated to 130°C and roast for 20 minutes. When the rolls are baked, cut them into smaller portions. Serve with bread.