Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots Recipe

Name: Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 175 g pack instant mashed potatoes; 2 None eggs; 5 tbsp breadcrumbs; 200 g cream cheese; 50 g sun-dried tomatoes, finely diced; 1 tbsp dried oregano; 2 None pork loin steaks (about 400g each), halved, slit cut along the length of one side; 3 tbsp + 1 litre oil; 12 None small young carrots, little of the green tops left on; 100 ml whipping cream; 1 tsp vegetable bouillon powder; 1-2 tbsp cornflour; None None Fresh basil, for garnish

Servings: persons

175 g pack instant mashed potatoes
2 None eggs
5 tbsp breadcrumbs
200 g cream cheese
50 g sun-dried tomatoes, finely diced
1 tbsp dried oregano
2 None pork loin steaks (about 400g each), halved, slit cut along the length of one side
3 tbsp + 1 litre oil
12 None small young carrots, little of the green tops left on
100 ml whipping cream
1 tsp vegetable bouillon powder
1-2 tbsp cornflour
None None Fresh basil, for garnish

1
Preheat the oven to 325u00b0F. Place the instant potatoes in a bowl, add 3 cups boiling water and stir. Allow to cool slightly. Beat 1 egg and stir into the potatoes. Form into 12 oval balls. Beat remaining egg in a shallow dish and place the breadcrumbs in a second dish. Roll the croquettes first in the egg, then in the breadcrumbs. Chill.
2
In a bowl, mix the cheese, tomatoes and oregano. Season with salt and black pepper. Spoon into the slits in the pork and tie closed with kitchen string. Heat 3 tbsp oil in a large, non-stick frying pan. Sear the pork until browned all over. Place on a baking sheet and roast for 15 mins.
3
Cook the carrots in boiling salted water for 8 mins. Heat 4 cups oil in a saucepan or deep fat fryer to 350u00b0F. Fry the croquettes in portions until golden brown. Drain and set aside.
4
Reheat the fat in the frying pan, add the cream and 1 2/3 cups water and bring to a boil. Stir in the bouillon and cornstarch. Bring to a boil and simmer for 1 min. Season with salt and black pepper.
5
Drain the carrots. Remove the string from the pork. Arrange on plates with the croquettes and sauce. Garnish with basil.

898

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 175 g pack instant mashed potatoes, 2 None eggs, 5 tbsp breadcrumbs, 200 g cream cheese, and more.

Yes, Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots

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