Stuffed pork tenderloin

Name: Stuffed pork tenderloin
Cook time: 1 h
Total time: 1 h
Yield: 3
Ingredients: 50 g Shiitake mushrooms; 1 Onion; 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 2-3 stem(s) Parsley; 20 g Walnut kernels; 1 Egg Yolk; 1 TEASPOON Breadcrumbs; 1 (approx. 400 g) large pork tenderloin; 2 TABLESPOONS Oil; 150 ml clear broth (instant); 200 g red and yellow peppers; 1 Garlic clove; 180 g ribbon noodles; 2-3 TABLESPOONS Olive oil; 2-3 TABLESPOONS white balsamic vinegar; 1-2 TABLESPOONS Honey; 7-10 Tbsp Parsley; 7-10 Tbsp small wooden skewers / toothpicks; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 3

50 g Shiitake mushrooms
1 Onion
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
2-3 stem(s) Parsley
20 g Walnut kernels
1 Egg Yolk
1 TEASPOON Breadcrumbs
1 (approx. 400 g) large pork tenderloin
2 TABLESPOONS Oil
150 ml clear broth (instant)
200 g red and yellow peppers
1 Garlic clove
180 g ribbon noodles
2-3 TABLESPOONS Olive oil
2-3 TABLESPOONS white balsamic vinegar
1-2 TABLESPOONS Honey
7-10 Tbsp Parsley
7-10 Tbsp small wooden skewers / toothpicks
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
Cleaning and chopping shiitake. Peel and finely chop the onion. Heat the fat in a pan. Fry the shiitake and half of the onion for about 3 minutes. Season with salt, pepper and nutmeg and let it cool down in a bowl. Wash parsley, dab dry and chop. Chop the walnuts finely as well.
2
Mix parsley, walnuts, egg yolk and possibly breadcrumbs with the cooled down mushrooms. Wash the pork tenderloin, dab dry and cut lengthwise. Season with salt and pepper and fill with the mushroom-nut mixture. Plug the fillet with wooden skewers and tie up with kitchen string using a shoelace technique. Heat the oil in a pan and fry the pork fillet thoroughly while turning. Deglaze with broth and braise covered for about 15 minutes. In the meantime clean, wash and cut the peppers into small cubes. Peel garlic and press it through a garlic press. Put the noodles in plenty of boiling salted water and cook for 9-10 minutes. Pour onto a sieve, rinse under cold water, drain and keep warm. Wrap pork fillet in aluminium foil and let it rest for about 5 minutes. Pour frying stock into a bowl and set aside. Heat olive oil in a pan.
3
In the meantime clean, wash and cut the peppers into small cubes. Peel garlic and press it through a garlic press. Put the noodles in plenty of boiling salted water and cook for 9-10 minutes. Pour onto a sieve, rinse under cold water, drain and keep warm. Wrap pork fillet in aluminium foil and let it rest for about 5 minutes. Pour frying stock into a bowl and set aside. Heat olive oil in a pan. Fry the bell pepper, garlic and remaining onion cubes for about 4 minutes. Season with salt and pepper and deglaze with vinegar, honey and frying stock. Braise again for about 1 minute. Cut pork fillet into slices. Turn the noodles into nests and arrange on a plate with the meat. Arrange sweet and sour paprika vegetables in the noodle nests and serve garnished with parsley
4
Fry the bell pepper, garlic and remaining onion cubes for about 4 minutes. Season with salt and pepper and deglaze with vinegar, honey and frying stock. Braise again for about 1 minute. Cut pork fillet into slices. Turn the noodles into nests and arrange on a plate with the meat. Arrange sweet and sour paprika vegetables in the noodle nests and serve garnished with parsley
5
Preparation time 1-1 1/4 hours