Foil vegetables with cream cheese

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 200 g frozen princess beans
  • 7-10 Tbsp Salt
  • 3 colourful peppers
  • 280 g Pork tenderloin
  • 150 g Mushrooms
  • 2-3 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 150 g firm cream cheese preparation for salad (Philadelphia)
  • 3 Stem(s) Thyme
  • 7-10 Tbsp Thyme
  • 7-10 Tbsp parchment paper

Directions

  1. 1

    Cook the beans in boiling salted water for about 10 minutes, drain. In the meantime clean, wash and cut the peppers into large pieces. Wash the fillet, dab dry and cut into 4 medallions.

  2. 2

    Clean the mushrooms, wash if necessary and cut in half. Heat the oil in a large pan. Fry the medallions on each side. Add the mushrooms, fry for another 2 minutes. Season everything with salt and pepper, remove.

  3. 3

    Add the paprika to the frying fat and fry for about 5 minutes. In the meantime cut cream cheese into cubes. Wash the thyme, pluck the leaves from the stalks and chop. Spread all prepared ingredients in portions on parchment paper.

  4. 4

    Sprinkle with thyme. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Serve garnished with fresh herbs.

Nutrition Facts

KCAL
290 kcal
CARBS
8 g
FATS
19 g
PROTEINS
22 g

Categories & Tags

Miscellaneous