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Serving: Slice the stuffed pork into generous medallions and serve with roasted vegetables, mashed potatoes, or a fresh salad.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to preserve moisture.
Variations:
Cheesy Upgrade: Add grated cheese like Gruyère or mozzarella to the stuffing for a melty surprise inside.
Fruit Twist: Mix in a handful of dried cranberries or apricots for a sweet contrast to the savory filling.
Bacon-Wrapped: Wrap the entire stuffed tenderloin in bacon before roasting for an extra layer of flavor and moisture.
FAQ:
Q: Can I prepare the stuffed tenderloin ahead of time?
A: Absolutely! You can stuff and roll the pork a day ahead. Keep it refrigerated and bake it just before serving.
Q: What’s the best way to prevent the tenderloin from drying out?
A: Don't overcook it! Use a meat thermometer to ensure you roast it to the correct internal temperature.
Q: Can I use different types of meat for the stuffing?
A: Yes, feel free to mix beef, pork, veal, or even chicken to customize the flavor of your stuffing.
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