Name: Hasselback pork tenderloin with mushrooms and cheese
Yield: 4 servings
Cuisine: Slovak
Ingredients: 750 g Pork tenderloin; 5 tbsp Grill seasoning (BBQ spice blend); 2 tbsp Mustard; 100 g Onion; 4 Tomatoes; 2 tbsp Sunflower oil; 100 g Button mushrooms; 1/4 tsp Salt; 1/4 tsp Black pepper; 3 tbsp Red wine; 100 g Hard cheese; 1/2 tsp Apple cider vinegar

Instructions

Tip: tap a step to mark it as done.

Trim the tenderloin thoroughly and pat it dry. Cut slits about 3/4 of the way through the meat, spacing them no more than 2 cm apart.
Place the meat in a deep bowl. Mix the mustard and grill seasoning to make a marinade, then coat the meat evenly, working the marinade into the slits. Refrigerate for at least 2 hours.
Meanwhile, prepare the vegetables. Slice the onion into rings, add the salt, pepper, and apple cider vinegar, and let stand for about 10 minutes. Then slice the button mushrooms and tomatoes.
After 2 hours, tuck the prepared vegetables into the slits in the meat. Sprinkle the top of the tenderloin with salt, pour the red wine over it, and drizzle lightly with oil. Roast in an oven preheated to approximately 200°C (400°F) for 45 minutes. Then remove the meat from the oven, add grated hard cheese to the slits, and roast for another 5–10 minutes.

Tip: Place wooden sticks along both sides of the tenderloin as guides when making the cuts, so all the slits are equally deep and the meat stays intact. Let the roasted tenderloin rest for a few minutes before slicing.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 454 kcal
Protein: 48 g
Carbohydrates: 12 g
of which sugars: 5.9 g
Fat: 22 g
of which saturates: 7.8 g
Fiber: 4.0 g
Salt: 5.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Bravčová panenka na harmoniku so šampiňónmi a syrom