Pork Tenderloin is one of the most appreciated meats for its flavor and soft texture. It can be cooked in different ways, from whole pieces to cook in the oven to medallions to grill or prepare stews.

The accompaniments, such as the Manchego cheese and quince jelly in this recipe, can also be very varied and original.

If a holiday or special celebration is coming up and you feel like cooking something different, try this sirloin steak. The combination of flavors is sure to delight your guests.

How to prepare pork Tenderloin with Manchego cheese and quince sauce

This is not a complicated recipe, but as we are going to cook the whole and stuffed piece, it is advisable to have all the utensils ready beforehand, such as the kitchen string or the mesh to tie the meat.

Ingredients:

• 1 Campo Grande Pork Tenderloin in one piece
• 1 head of garlic
• 1 ½ cup of Manchego cheese
• ½ cup quince jelly
• 1 teaspoon of thyme
• 2 teaspoons of sage
• Olive oil
• Salt (to taste)
• Pepper (to taste)
• ½ cups & 5 Tablespoons of sweet wine
• A knob of butter

Preparation: 

• Preheat the oven to 428°F.
• Ask the butcher to open the piece of sirloin in half lengthwise, as if it were a book.
• Season the inside and outside with salt and pepper.
• Cut the cheese and quince jelly into slices and place them alternating on one side of the Tenderloin.
• Sprinkle with sage to give a unique taste to the preparation, and close the Tenderloin. Tie it so that the stuffing does not come out. This can be done with kitchen string or mesh.
• In a frying pan without oil, sear the Tenderloin on both sides.
• Place the halved head of garlic, thyme, and olive oil on a baking tray.
• Place the piece of sirloin on top and brush it with olive oil. You can do this by hand or with a brush.
• Put the tray in the oven for 20 minutes. After that time, reduce the temperature to 392 °F and roast for another 20-30 minutes, depending on the type of oven.
• Remove the piece of sirloin and let it rest to remove the threads and cut it into slices.
• Make a sauce by heating the roast juice and the peeled garlic. Add the sweet wine and a knob of butter. Grind it all and serve the sirloin with a little sauce on top.