Pork tenderloin with cream cheese and herbs topping

Name: Pork tenderloin with cream cheese and herbs topping
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes; 100 g Whipped cream; 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS grated parmesan cheese; 1/2 bunch Parsley; 4 TABLESPOONS Breadcrumbs; 1 TEASPOON Mustard; 200 g Herb cream cheese (12 % fat); 30 g grated gouda cheese; 1 egg (size M); 600 g Pork tenderloin; 2 TABLESPOONS Sunflower oil; 100 ml Vegetable broth (instant); 400 g Sweet peas; 600 g Carrots; 1 TABLESPOON Butter or margarine; 1 pinch Sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes
100 g Whipped cream
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS grated parmesan cheese
1/2 bunch Parsley
4 TABLESPOONS Breadcrumbs
1 TEASPOON Mustard
200 g Herb cream cheese (12 % fat)
30 g grated gouda cheese
1 egg (size M)
600 g Pork tenderloin
2 TABLESPOONS Sunflower oil
100 ml Vegetable broth (instant)
400 g Sweet peas
600 g Carrots
1 TABLESPOON Butter or margarine
1 pinch Sugar
7-10 Tbsp Grease

Directions

1
Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in flakes in a greased casserole dish. Season cream and milk with salt and pepper and pour over the potatoes and sprinkle with parmesan.
2
Bake in a preheated oven (fan oven 175 °C) for approx. 45 minutes. For the herb cap, wash parsley, shake dry, pluck leaves from the stalks and chop finely. Knead breadcrumbs, mustard, cream cheese, Gouda, parsley and egg.
3
Season with salt and pepper. Wash the meat, dab dry. Heat the oil in a pan and fry the meat for about 4 minutes while turning it. Season with salt and pepper. Place the meat side by side in a flat casserole dish.
4
Spread the herb bonnet over it, put it in the oven and bake for about 15 minutes. Pour stock into the pan, bring to the boil and reduce by half. Wash and clean the mangetouts. Peel, clean and slice the carrots.
5
Melt the fat. Add vegetables and steam for about 8 minutes. Add broth after 2 minutes. Season to taste with salt and sugar. Cut meat into slices and arrange on a plate with vegetables and roast stock.
6
Add gratin and the remaining roast stock.