The most delicious stuffed doll recipes in one place. Get inspired!

The drumstick is one of the best parts of the pork, and therefore we should put a lot of effort into its preparation.

We have decided to help you with this and have prepared 5 delicious recipes for stuffed pork doll that you will not be able to resist!

Try the option with spinach, pears or dried tomatoes.

Either way, enjoy!

Stuffed doll wrapped in bacon

Pork tenderloin wrapped in bacon and stuffed with a mixture of apples, onions and herbs will absolutely amaze you! It is perfect for any party and is also easy to prepare. Come bake it with us!

What you will need

• 2 tablespoons of olive oil
• 1 medium apple, peeled and diced
• 1/4 medium yellow onion, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 to 2 thick slices of bread (enough for 1/2 cup breadcrumbs)
• 1 tablespoon Dijon mustard
• 1/8 teaspoon salt, plus more to taste
• 1/8 teaspoon pepper and more to taste
• 1 pork tenderloin, weighing approx. 500 – 600 g
• 8 to 10 strips of bacon, cut in half

Method

• Preheat the oven to 230 degrees Celsius.
• Prepare a rimmed baking sheet.
• Heat the oil in a pan over medium heat.
• Add the chopped apple, onion, rosemary and thyme and cook for 7 to 9 minutes or until softened.
• Meanwhile, blend the bread slices in a food processor until you form coarse breadcrumbs.
• You should have about 1/2 cup of breadcrumbs.
• Remove the pan with the onions and apples from the heat and stir in the breadcrumbs, mustard, salt and pepper.
• Leave to cool briefly.
• Cut a deep longitudinal slit in the center of the doll, stopping about 1 cm from the bottom of the doll.
• Open it like a book.
• Cover with a piece of cling film and gently tap with a meat mallet or meat rolling pin until it is an even thickness.
• Spread the apple filling in a row along the center of the meat.
• Bring the edges of the meat together to return it to its original shape.
• Provide toothpicks.
• Place the bacon slices on a cutting board and cover them slightly.
• Place a dollop of toothpicks on top.
• Remove the toothpicks and wrap the bacon slices around the pork to form a log.
• Place the doll, bacon seam down, on the baking sheet.
• Bake for 20 to 25 minutes, or until an instant-read thermometer inserted into the center of the meat registers 63 to 65°C and the bacon is browned and crisp.
• If the meat is ready before the bacon is browned, place the dollop in the oven under the broiler for 3 to 5 minutes to brown the bacon.
• Safe Pork Temperature: What is the temperature of cooked pork?
• Let the doll rest for 10 minutes before slicing.
• Serve with pan juices if desired.

Pork dumpling with mushroom and spinach filling

You can easily prepare this baked doll even during a busy work week, and you will also enjoy it! The filling of spinach, cream cheese and mushrooms gives it a unique taste that you will fall in love with.

What you will need

• 2 tablespoons of olive oil
• 200 g of mushrooms, roughly chopped
• 6 – 8 cups chopped fresh spinach
• 3 cloves of garlic
• ½ teaspoon thyme
• ½ spoon of soy sauce
• ⅓ cup cream cheese
• ½ cup Panko breadcrumbs
• 1 pork tenderloin weighing approx. 700 g
• 1 tablespoon Dijon mustard
• salt and pepper

Method

• Preheat the oven to 230°C.
• Heat 1 tablespoon of olive oil in a pan.
• Add the mushrooms, soy sauce and garlic and sauté for about 5 minutes until softened (don’t cook the mushrooms until completely dry, the juices help keep the lean pork moist).
• Add chopped spinach and cook until wilted.
• Remove from heat and add cream cheese, panko breadcrumbs and thyme and mix.
• Put the filling in the fridge and let it cool completely.
• Cut the pork tenderloin in half lengthwise (but not all the way through) and open it like a book.
• Pound the pork to an even (about 1cm) thickness.
• Brush the surface of the pork with the cooled filling, roll up and secure with toothpicks.
• Mix the Dijon mustard with 1 tablespoon of olive oil and brush over the doll.
• Season with salt and pepper.
• Bake for about 25-30 minutes until the temperature reaches 57°C.
• Grill for a further 5 minutes or until the dollop is browned and the internal temperature is 63°C.
• Let rest for 5 minutes before slicing.
• Bon apetite!

Doll stuffed with pears and blue cheese

A luxurious baked doll filled with a mixture of pears, blue cheese and shallots is a delicious dish that is also easier to prepare than it looks at first glance. Pears and blue cheese create a favorite combination of flavors, which adds to the perfection of the doll. See for yourself!

What you will need

• 700 g pork tenderloin
• 2 pears 2 diced
• 2 medium shallots, sliced
• 1 tablespoon of salted butter
• 1/2 teaspoon of salt
• 1/4 teaspoon black pepper
• 2 and 1/2 cups white wine
• 1/2 cup crumbled blue cheese
• 3 sprigs of rosemary
• 1 tablespoon of olive oil
• 1 and 1/2 cups chicken stock

Method

• Preheat the oven to 220 degrees Celsius.
• Cut the pears into small squares of 0.5 cm.
• Finely chop the shallot.
• Melt the butter in a large oven-safe pan.
• Add shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
• Saute for 2 minutes, stirring frequently.
• Add pear and 2 cups white wine.
• Let it cook until the liquid has evaporated, about 14 minutes.
• While the pears are stewing, cut the pork tenderloin lengthwise down the middle and lay it flat.
• Pound the meat with a mallet and flatten it as much as possible.
• Once the pears and shallots are cooked, pile the mixture in the center of the dollop.
• Top the shallots and pears with crumbled blue cheese.
• Cut the kitchen twine of approx. 75 cm into 15 cm pieces.
• Then press in the shallots, pears and niva and pull the doll together, place the rosemary on top and tie with string.
• The easiest technique is to slide butcher’s string under the pork and then pull the pork together and tie.
• Cut off the excess string after tying.
• Sprinkle the remaining salt and pepper over the pork.
• Heat the olive oil in the same pan in which you cooked the pears.
• Once the pan is hot, add the dollop and fry for 2-3 minutes until browned.
• Turn the doll in the pan 2-3 times so that all sides are browned.
• Pour a little chicken stock into the pan.
• Once the meat is browned, pour 1 cup chicken stock and 1/2 cup white wine around it.
• Then close the pan with the lid and place the doll in the oven.
• Bake for 12-14 minutes or until a thermometer reads 63 degrees Celsius.
• Remove the dollop from the pan and place it on a cutting board.
• Before cutting, the doll must rest for 5 minutes.
• Place the pan with the juice on the stove.
• Cook over medium heat and scrape up the browned bits with a wooden spoon.
• Allow to reduce and thicken for 5 minutes to form a sauce.
• Slice the dollop and remove the butcher’s string and rosemary.
• Pour the sauce over the meat and serve.

Pork dumpling stuffed with dried plums and goat cheese

This baked stuffed doll is absolutely luxurious and combines the most delicious flavors. Prunes, pancetta, hazelnuts, sage and goat cheese in a juicy pork roll will guarantee you a complete taste orgasm that you will want to repeat again and again.

What you will need

• 1 pork doll, stripped of silver skin
• 1 cup prunes, diced
• ½ cup chopped toasted hazelnuts
• 2 tablespoons chopped fresh sage
• 1 shallot, chopped
• 4 cloves of garlic, pressed
• 110 g pancetta, cut into small pieces
• 170 g of chevre goat cheese
• ½ cup white wine
• cooking oil as needed
• salt and pepper to taste

Method

• In a large skillet over medium heat, sauté the pancetta until crisp.
• Add the shallots, garlic, prunes and herbs and sauté until the shallots are translucent.
• Drain the mixture from the fat, transfer to a bowl and set aside.
• Save the fat in the pan for later.
• Preheat the oven to 200°C.
• Cut the silver skin off the doll and use a sharp knife to make a deep cut down the length of the doll, leaving about 2.5 pieces intact.
• Open the doll like a book and place it between two large pieces of cling film.
• Pound the meat to a thickness of approx. 1 cm using a meat mallet.
• Remove the foil and mix the goat cheese and hazelnuts into the cooled filling.
• Spread the filling evenly over the meat, leaving at least a 1 cm margin on each side.
• Roll up the stuffed doll tightly (starting from the long end).
• Tie the roll in at least five places with kitchen string.
• Season with salt and pepper on all sides.
• Heat the pancetta fat in a pan until hot and add the dollop face down where the roll joins.
• Fry for 2-3 minutes on each side.
• Transfer the pan to the oven and bake for 20 minutes, or until a meat thermometer reads 63°C.
• Transfer the stuffed doll to a cutting board.
• Add the white wine to the bottom of the pan and let it boil.
• Brush the pork with the sauce from the pan and let it rest for 5 minutes.
• Cut into 6-8 pieces and serve with additional sauce as desired.

Grilled doll filled with dried tomatoes and basil

Forget the dried out doll from the grill! This recipe guarantees that you will have a perfect doll that will melt in your mouth. Yum!

What you will need

• 60 g of grated parmesan
• 30 g fresh basil, chopped
• 60 g of toasted pine nuts
• 125 dried tomatoes, chopped
• 750 g pork tenderloin, without silver skin
• 2 teaspoons of crushed garlic
• salt and pepper to taste

Method

• Preheat grill to medium-high heat.
• In a bowl, mix the sun-dried tomatoes with the Parmesan, basil and pine nuts.
• Add garlic if needed.
• Season with salt and pepper.
• Cut the pork tenderloin lengthwise, but not all the way through.
• Place the tomato mixture along the center of the doll.
• Close the doll again and tie it.
• Place the meat on a hot, well-oiled grill and close the lid.
• Grill for 18 to 20 minutes, until the internal temperature of the meat reaches 68°C on a thermometer.
• Enjoy it!

And how did you like our stuffed pork doll recipes today? Write to us in the comments!