\"Piggy on a stick\" - filet with tortelloni
very easy
25 mins
25 mins
Ingredients
- 1⁄2 Potty Oregano (alternative: 2-3 teaspoons dried oregano)
- 1⁄2 Federation flat leaf parsley
- 200 g Herb cream cheese
- 100 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 500 g Pork tenderloin (piece)
- 2 TABLESPOONS Oil
- 500 g Spinach-Ricotta-Tortelloni (refrigerated shelf)
Directions
- 1
For the sauce, wash the oregano and parsley, shake dry, pluck off the leaves and chop coarsely. Put the herbs, cream cheese and milk into a tall mixing bowl and blend finely with a hand blender.
- 2
Season with salt, pepper and 1 pinch of sugar.
- 3
Wash the meat and pat dry well with kitchen paper. Then cut into 12 slices. Heat the oil in a pan one after the other. Fry the meat in it in portions on each side for 3-4 minutes. Season with salt and pepper.
- 4
Cook the tortelloni in approx. 2 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. Drain, let drain briefly and put back into the pot. Mix with the herb sauce and serve with the meat.
- 5
Little icing on the cake? The beetroot packets from the oven (see recipe overview) are a great match.
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