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: 2 15/16 cups instant mashed potatoes pack; 2 eggs; 5 tablespoons breadcrumbs; 7/8 cup cream cheese; 15/16 cup sun dried tomatoes finely diced; 1 tablespoon dried oregano; 2 steaks pork loin, about 400g each, halved, slit cut along the length of one side; 3 tablespoons oil; 12 carrots small young, little of the green tops left on; 6 3/4 tablespoons whipping cream; 1 teaspoon bouillon powder vegetable; 2 tablespoons cornflour; fresh basil for garnish

Servings: persons

2 15/16 cups instant mashed potatoes pack
2 eggs
5 tablespoons breadcrumbs
7/8 cup cream cheese
15/16 cup sun dried tomatoes finely diced
1 tablespoon dried oregano
2 steaks pork loin, about 400g each, halved, slit cut along the length of one side
3 tablespoons oil
12 carrots small young, little of the green tops left on
6 3/4 tablespoons whipping cream
1 teaspoon bouillon powder vegetable
2 tablespoons cornflour
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.

939

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

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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: 2 15/16 cups instant mashed potatoes pack, 2 eggs, 5 tablespoons breadcrumbs, 7/8 cup 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