It have been a bit quiet in here for a while – real life called for my attention or more so, my grades. But now I’m finally finished with both of my exams and can look forward to 7 days off to celebrate Easter and to give my poor head (and coffeemaker) a rest.
This Monday it was the “International Downs Syndrome Day” and here in Sweden we celebrate this a bit differently. Last year a 10-year old Swedish girl named Nathea Anemy created an event called “Rocka Sockorna” or “Rock the Socks” in honor of her sister who has Downs syndrome. This year over 73 000 people signed up on Facebook to participate and rock their socks and carry two different colored socks to show that being different is fun and amazing. I just admire this little girl for believing that even a small action as wearing different socks can change how people think about others and for sticking up to her big sister. Go check out all amazing socks under the hashtag #rockasockorna on Instagram.
The recipe today is one of those dishes that is good to have up your sleeve when you need to impress with something that looks complicated but actually is super simple. When I used to work at the deli we made different variations on this recipe on Fridays and sold it uncooked so people just could throw it in the oven when they came home after work, it was such a success! Just change up the filling after your preferences and it can be varied endlessly.
You will need;
1 pork tenderloin
200 g feta cheese
1 bunch fresh basil
Juice of 1/2 lemon
Salt and pepper
Toothpicks and oven-proof string
Soak the toothpicks in some water 30 min before starting and preheat the oven to 200 degrees.
Salt and pepper the pork tenderloin and brown it up in some butter on a medium heat. Don’t cook it through, just get it all nicely colored. Butterfly the pork tenderloin but don’t cut it all the way through and fill the gap with feta cheese and basil then press over the lemon juice.
Put some toothpicks with 2-3 cm in between to close up the gap, then tie the sting like a corset around the toothpicks to really make it secure (the picture above explains this better than me, haha).
Cook the pork tenderloin in the oven for about 25-30 min until completely cooked through, let it rest for about 10 min and then serve with some potatoes and veggies.