This pork recipe is reminiscent of morcon and embotido: it’s loaded with longganisa, spinach, and kesong puti.
Rolled Pork Tenderloin with Longganisa Recipe
Try making stuffed pork tenderloin loaded with lots of flavors!
Ingredients
Rolled Pork Tenderloin with Longganisa Ingredients
- 2 teaspoons canola oil
- 100 Grams longganisa (we used Cebu-style, casing removed)
- 1 teaspoon Garlic chopped
- 1 tablespoon white onions chopped
- 1/2 teaspoon fresh thyme chopped
- 2 teaspoons Butter
- 2 teaspoons olive oil
- 1/2 Cup cooked spinach chopped
- 3 teaspoons roasted cashews chopped
- Salt
- Pepper
- 400 Grams pork use whole pork tenderloin, butterflied (you can ask the butcher to do it for you)
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons olive oil divided
- 1 teaspoon Garlic chopped
- 1/2 Cup kesong puti mashed
- Salt
- Pepper
- 1 tablespoon Butter
Instructions
- Make the sautéed longganisa: Heat oil in a small pan. Sauté longganisa, garlic, and onions for 3 to 5 minutes or until meat is cooked. Add thyme and mix. Set aside.
- Make the buttered spinach: Melt butter and heat oil in a pan. Sauté spinach and cashews for 1 to 2 minutes. Season with salt and pepper. Set aside.
- Pound butterflied pork with a meat mallet to flatten and even out.
- Combine herbs and 1 tablespoon olive oil; rub mixture all over meat, reserving some for the outside of the roll. Sprinkle garlic on top of butterflied pork. Spread kesong puti on top of garlic, leaving a border around the edges. Place spinach mixture on the center in a cylindrical shape, then place longganisa mixture on top of spinach. Carefully roll meat to enclose the stuffing. Truss pork roll with kitchen twine. Rub the outside with reserved herb mixture. Season with salt and pepper.
- Preheat oven to 360ºF.
- Heat remaining oil and melt butter in a large pan over medium-high heat. Sear rolled pork until browned, about 3 to 5 minutes per side. Reserve oil.
- Place tenderloin on a baking sheet and roast in the preheated oven for 25 to 30 minutes or until cooked through. Brush once or twice during roasting with reserved oil. Allow to rest for 10 minutes before slicing. Drizzle with drippings from roasting.
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