Pork Tenderloin with Mozzarella Filling

Ingredients

• 800 g pork tenderloin (ready to cook)
• 100 g sun‑dried tomatoes in oil
• 125 g mozzarella
• 2 handfuls mixed herbs (e.g., sage, thyme)
• pepper from grinder
• 7 slices bacon
• 1 tbsp Olive Oil
• 300 g cocktail tomatoes on stems
• 2 Garlic cloves

Instructions

1. 1.

   Preheat the oven to 175°C with fan and top heat.

2. 2.

   Wash the meat, pat dry and cut a slit lengthwise. Drain the sun‑dried tomatoes and slice the mozzarella thinly. Wash and dry the herbs, pluck leaves from stems. Season the pork with pepper and fill it with tomatoes, mozzarella and some herbs. Wrap tightly in bacon slices every ~5 cm. Top with remaining herbs and place in an olive‑oil greased dish.

3. 3.

   Bake in the preheated oven for 30–40 minutes. About 10 minutes before the end, add the washed tomato stems and the halved garlic to the meat and return to the oven.

4. 4.

   Remove, cut the pork into pieces and serve with the tomatoes.