Croatian Stubica Tenderloin
Indulge in the rich and comforting flavors of *Croatian Stubica Tenderloin*, a true showstopper of Eastern European cuisine. This dish features a succulent pork tenderloin butterflied, stuffed with savory ham and melted hard cheese, then expertly rolled, wrapped in crispy bacon, and baked to perfection. A velvety sauce made with heavy cream, sour cream, and caramelized onions elevates the dish with layers of luxurious flavor. The Stubica Tenderloin is seared for a golden crust, oven-braised to stay moist and tender, and served sliced into medallions for an elegant presentation. Perfect for special occasions or an indulgent family dinner, this hearty recipe pairs beautifully with mashed potatoes or fresh crusty bread to soak up every last drop of the creamy sauce.
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Recipe Information
Ingredients
- 600 grams pork tenderloin
- 8 slices bacon
- 100 grams ham
- 100 grams hard cheese (like Gouda or Emmental)
- 1 medium onions
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 200 milliliters heavy cream
- 100 milliliters sour cream
- 1 tablespoon flour
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Preheat your oven to 180°C (350°F).
Using a sharp knife, carefully butterfly the pork tenderloin by slicing it lengthwise without cutting all the way through. Open it flat and gently pound it with a meat mallet to even the thickness.
Season the inside of the tenderloin with salt, black pepper, and 1 teaspoon of paprika.
Lay slices of ham and grated hard cheese inside the opened tenderloin. Roll the meat tightly to enclose the filling and secure it with kitchen twine.
Wrap the rolled tenderloin with slices of bacon, securing the ends with toothpicks if needed.
In a large, oven-safe skillet, heat the vegetable oil over medium heat. Sear the tenderloin on all sides until golden brown (about 3-4 minutes per side). Remove the seared tenderloin and set aside.
In the same skillet, melt 1 tablespoon of butter. Add the finely chopped onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
Sprinkle 1 tablespoon of flour over the onions and garlic. Mix well and cook for 1 minute to eliminate the raw flour taste.
Gradually whisk in the heavy cream, creating a smooth sauce. Mix in the sour cream, parsley, and a pinch of salt and pepper.
Return the seared tenderloin to the skillet, spooning some of the sauce over the meat. Cover the skillet with foil or a lid and transfer it to the preheated oven.
Bake for 40 minutes, occasionally basting the tenderloin with the sauce to keep it moist.
Once baked, remove the skillet from the oven and let the meat rest for 5 minutes before slicing.
Slice the tenderloin into medallions and serve with the creamy sauce spooned over the top.
Optional: Garnish with additional chopped parsley and serve with mashed potatoes or crusty bread.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1745 mg | 76% | |
| Total Carbohydrate | 9.0 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.8 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
