Pork roll with peaches, apples and cherries

Table of contents:

Pork roll with peaches, apples and cherries
Pork roll with peaches, apples and cherries


  • 1 larger and long pork tenderloin, about 700-800 g
  • 1 package of frozen cherries 300-400 g
  • 1 jar or can of peeled peaches
  • 250 g smoked bacon (if there is no smoked bacon, it can be raw)
  • 3-4 apples
  • 1-2 slices dry bread, crumbled
  • 2-3 garlic cloves
  • fresh thyme
  • fresh oregano
  • fresh rosemary
  • s alt
  • pepper
  • olive
  • mustard


It is recommended that the pork tenderloin be skinned, then wrapped in plastic wrap and gently stretched using a mallet to open the meat.Then the foil is removed and the meat is seasoned with s alt and pepper. It is left aside and we start preparing the stuffing.

The stuffing for the roll: Sour cherries are put in a pot together with some mustard and black pepper and boiled for a few minutes. Add a little olive oil and fresh spices - thyme and rosemary. After they are cooked, a small part of the mixture is separated, which will be used for sauce. A pinch of s alt and a few sliced ​​and peeled apple and peach pieces are added to the bulk of the mixture. If necessary, add very little water until all the products in the pot are steamed.

After the products have softened, they are pureed and a few slices of dry bread, grated into crumbs, are added to them. If desired, a few cloves of garlic are added to the mixture to make the stuffing more aromatic. The prepared mixture is applied to the rolled out tenderloin. The meat is carefully rolled up and seasoned again with s alt and pepper.

Place baking paper on the bottom of the tray and place the roll.A few drops of olive oil are sprinkled, and a sprig of rosemary can be added, as well as a few thin pieces of bacon to close the roll nicely and make it even more aromatic. Then put it to bake in a preheated oven at 200 degrees.

Bake for about 20-30 minutes

When you take out the roll, you wait for it to cool down and cut it into medium-thick pieces. You serve the roll topped with cherry sauce.

Sauce: The separated part of the mixture with the spices and mustard is pureed and strained so that there are no pieces in the sauce.

The dish can be offered to guests both for a formal dinner and for something tasty and easy to make when we don't have much time to cook, as it is prepared quickly. Bon appetit!

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