Pork tenderloin with olive and cream cheese filling

Name: Pork tenderloin with olive and cream cheese filling
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pork fillet piece (approx. 600 g); 7-10 Tbsp Pepper; 2 TABLESPOONS black olives (without stone); 100 g Double cream cheese; 7-10 Tbsp Salt; 6-8 discs Breakfast bacon (Bacon); 4 TABLESPOONS Oil; 1 Onion; 1 Garlic clove; 1 red pepper; 1 Courgette; 500 g Tomatoes; 4 Stem(s) Thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Pork fillet piece (approx. 600 g)
7-10 Tbsp Pepper
2 TABLESPOONS black olives (without stone)
100 g Double cream cheese
7-10 Tbsp Salt
6-8 discs Breakfast bacon (Bacon)
4 TABLESPOONS Oil
1 Onion
1 Garlic clove
1 red pepper
1 Courgette
500 g Tomatoes
4 Stem(s) Thyme

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Dab the fillet dry and cut lengthwise to a depth of approx. 2 cm. Season with pepper. Chop the olives. Mix with the cream cheese and season with salt and pepper.
2
Stuff the fillet with it and wrap it tightly with bacon.
3
Heat 2 tablespoons of oil in an ovenproof pan. Brown the fillet in it for about 5 minutes all around. Then finish frying in a hot oven for about 20 minutes.
4
Meanwhile, peel and roughly chop the onion and garlic. Clean, wash and chop the peppers, zucchini and tomatoes. Wash thyme, shake dry, remove leaves.
5
Heat 2 tablespoons of oil. Sauté the onion and garlic in it. Fry zucchini and bell peppers for about 3 minutes. Add tomatoes and thyme, season everything with salt and pepper. Simmer open for about 5 minutes. Season to taste.
6
Do everything. It goes well with pita bread.