Apple, leek and pancetta stuffed pork tenderloin

1. Preheat oven to 235C

2. Heat oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool.

3. To butterfly the tenderloin, lay it on a large cutting board. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.

4. Spread the apple mixture in the center of the pork, leaving a border all around. Starting at a long side, roll up the pork to enclose the filling. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with salt and pepper.

5. Heat the oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 62C, about 15 minutes. Let rest on a clean cutting board for 5 minutes.

6. *postreži z smetanovo omako z gobicami in malago