Stuffed Beemster pork tenderloin with balsamic, fig and blackberry salad

Main course. 4 persons. Preparation 45 min. 

Ingredients

• approx. 600 g pork tenderloin (2 pieces)
• 15 g flat parsley
• 25 g chives
• 2 tbsp green tarragon mustard
• 100 g smoked ham
• 100 g Beemster Belegen 48+
• 30 g butter
• 100 g ensalada mixta (country cress, chard and red leaf lettuce)
• 2 tbsp crema di balsamico
• 1 tbsp olive oil
• 4 fresh figs
• 150 g blackberries

Kitchen Stuff

• Cling film
•  Kitchen Rope

Prepare

1. Using a sharp knife, slice down the center of the pork tenderloin all the way to ⅔. Flip open completely and place on a cutting board. Place a piece of cling film on top and flatten the meat with the bottom of a frying pan until it is about ½ cm thick.
   Remove the foil.
2. Chop the parsley and chives very finely and mix with the mustard. Spread over the pork tenderloin and then spread the ham on top. Shave the cheese into slices and spread over the ham. Leave 3 cm of the edge uncovered at the top, so you don't push out the filling when rolling it up.
3. Roll the pork tenderloin lengthwise as tightly as possible and wrap a piece of kitchen twine around each roll. Tie the ends of the twine together.
4. Heat the butter in a frying pan and fry the meat all around over high heat until golden brown. Turn down the heat to low and cook for about 15 minutes. Remove the strings and cut the pork tenderloin into diagonal slices.
5. Meanwhile, divide the lettuce between a low bowl. Drizzle with the crema di balsamico and olive oil.
6. Cut the figs into quarters. Divide the figs and blackberries among the salad and serve with the pork tenderloin. Delicious with potatoes from the oven.

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