Stuffed Pork Tenderloin With Potato Croquettes And

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions