Pork tenderloin with cream cheese and herb crust

Name: Pork tenderloin with cream cheese and herb crust
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Mushrooms; 30 g Emmental cheese; 100 g Double cream cream cheese; 1 TABLESPOON mixed, chopped herbs (e.g. chives, basil, chervil, thyme, cress); 7-10 Tbsp Garlic salt; 7-10 Tbsp white pepper; 320 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp Salt

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Mushrooms
30 g Emmental cheese
100 g Double cream cream cheese
1 TABLESPOON mixed, chopped herbs (e.g. chives, basil, chervil, thyme, cress)
7-10 Tbsp Garlic salt
7-10 Tbsp white pepper
320 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp Salt

Directions

1
Wash, clean and roughly chop the mushrooms. Grate cheese. Mix mushrooms, cheese, cream cheese and herbs. Season with garlic salt and pepper. Dab fillet dry and cut into 6-8 medallions. Heat oil in a pan.
2
Fry the medallions on both sides for 2-4 minutes. Season with salt and pepper. Remove from the pan and spread with the mushroom cream cheese. Bake briefly in the oven under the grill. To this taste roasted titbits (from the freezer)
3
Dishes and cloth: V&B