Pork tenderloin wrapped in serrano ham

Pork tenderloin wrapped in serrano ham

A creamy outdoor wok dish on HOT WOK

This dish is perfect for outdoor cooking on a HOT WOK – even in cold and windy weather. Juicy pork tenderloin wrapped in serrano ham, finished in a creamy mushroom sauce, makes a hearty and flavourful meal that works year-round.

Ingredients (4 servings)

• 2 pork tenderloins

• Serrano ham slices

• Salt and freshly ground black pepper

• Butter (or butter spread suitable for cooking)

• 1 onion, sliced

• 200–250 g mushrooms, sliced

• 2 cups cooking cream

• Water (as needed)

• Cream cheese, to taste

• Vegetable stock or beef stock (optional)

• Fresh flat-leaf parsley, finely chopped

Preparation

1. Prepare the meat
   Slice the pork tenderloins into even medallions. Season lightly with salt and pepper. Wrap each piece with one slice of serrano ham. The ham will hold in place on its own – no kitchen string needed.

2. Preheat the HOT WOK
   Light the HOT WOK and place a large paella pan on top. Add a small amount of butter and let it melt.

3. Sear the pork
   Sear the wrapped pork medallions over high heat until nicely browned on all sides. Remove them from the pan and let them finish cooking gently on the grill or rest while you prepare the sauce.

4. Cook the vegetables
   Add a little more butter to the pan. Sauté the onions and mushrooms until soft and lightly golden.

5. Make the sauce
   Push the vegetables to the side of the pan and pour in the cooking cream. Stir well with a wooden spoon, loosening the flavours from the bottom of the pan. Adjust the consistency with a little water if needed.

6. Add extra flavour
   Stir in cream cheese for a richer taste. Season with salt and pepper, or add vegetable stock or beef stock if desired.

7. Finish the dish
   Return the pork medallions to the pan and let everything simmer gently for a few minutes. Garnish with freshly chopped flat-leaf parsley before serving.

Tip

White wine can be used instead of water in the sauce, but the dish works just as well without alcohol.

Serving suggestions

Serve with tagliatelle, rice, boiled potatoes, rösti, croquettes or your favourite side dish.

A warming and flavour-packed meal, made for outdoor cooking on HOT WOK.

For this recipe, the cooking was done using a Wok Burner 12 kW Pro, combined with a 12 kW flat burner ring and a 35 cm paella pan — a powerful setup that delivers high, even heat, making it ideal for outdoor wok cooking, searing meat, and preparing sauces on a HOT WOK Wok burner.