A Slovakian Centerpiece: Tender Garlic & Bacon-Stuffed Pork Tenderloin (Plnená Bravčová Panenka)
Details
This garlic-stuffed pork tenderloin is a true Slovakian treasure. The combination of tender pork, smoky bacon, and a powerful punch of garlic creates a rustic and comforting main course that's surprisingly easy to prepare. It's a garlic lover's dream centerpiece for any family meal.
Ingredients
Instructions
Prepare the Pork
First, pat the pork tenderloin dry with paper towels. Using a long, sharp knife, carefully make a lengthwise incision down the center of the tenderloin, cutting about two-thirds of the way through to create a pocket for the stuffing. Be careful not to cut all the way through. Open the tenderloin like a book and gently pound it to a more even thickness.
Create the Filling
In a small bowl, combine the finely diced smoked bacon, grated cheese, and minced garlic. Mix well until everything is evenly distributed.
Stuff and Secure the Tenderloin
Season the inside of the pork pocket with salt and pepper. Spread the Dijon mustard evenly over the inner surface. Firmly pack the bacon and garlic mixture into the pocket along its entire length. Fold the tenderloin back to its original shape, enclosing the stuffing completely. Secure the stuffed tenderloin at regular intervals with kitchen twine to ensure it holds its shape and the filling stays inside during cooking.
Sear the Pork
Season the outside of the tenderloin with salt, pepper, and caraway seeds, if using. Heat the lard or oil in a large, oven-safe skillet over medium-high heat. Carefully place the tenderloin in the hot pan and sear it for 2-3 minutes on all sides until it is beautifully golden brown. This step is crucial for developing flavor and a delicious crust.
Roast to Perfection
Preheat your oven to 375°F (190°C). Transfer the skillet with the seared tenderloin directly into the preheated oven (or move the pork to a baking dish if your skillet is not oven-safe). Roast for 20-25 minutes, or until the pork is cooked through. The internal temperature should reach 145°F (63°C) for a slightly pink, juicy center. Be careful not to overcook it, as tenderloin can dry out quickly.
Rest and Serve
Once cooked, remove the tenderloin from the oven and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it is moist and tender. After resting, remove the kitchen twine, slice the tenderloin into thick medallions, and serve immediately. It pairs wonderfully with roasted potatoes and a simple green salad.
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