Stuffed pork tenderloin with carrots and potato noodles

Name: Stuffed pork tenderloin with carrots and potato noodles
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Scarlet carrots; 2 Bag of potato puree "Das Komplette" for 500 ml of liquid each (3 portions each); 2 Eggs (size M); 50 g Breadcrumbs; 50 g dried tomatoes; 200 g Double cream cream cheese; 1 TABLESPOON dried oregano; 2 Pork tenderloin (approx. 400 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS + 500 ml oil; 7-10 Tbsp Sugar; 400 ml Vegetable broth; 100 g Whipped cream; 1-1 1/2 Tbsp sauce thickener; 7-10 Tbsp Basil; 7-10 Tbsp wooden sticks; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Scarlet carrots
2 Bag of potato puree "Das Komplette" for 500 ml of liquid each (3 portions each)
2 Eggs (size M)
50 g Breadcrumbs
50 g dried tomatoes
200 g Double cream cream cheese
1 TABLESPOON dried oregano
2 Pork tenderloin (approx. 400 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS + 500 ml oil
7-10 Tbsp Sugar
400 ml Vegetable broth
100 g Whipped cream
1-1 1/2 Tbsp sauce thickener
7-10 Tbsp Basil
7-10 Tbsp wooden sticks
7-10 Tbsp Kitchen yarn

Directions

1
Clean the carrots, leaving a little green, peel and wash. Bring 750 ml water to the boil in a pot, remove from the heat and allow to cool for 1 minute. Stir in the puree flakes briefly with a wooden spoon.
2
Let it cool down a little. Whisk 1 egg and stir into the mashed potatoes. Form about 12 dumplings with 2 tablespoons, dipping the spoons several times in cold water. Whisk 1 egg. Turn the dumplings first in the egg and then in breadcrumbs.
3
Cold. Cut tomatoes into fine cubes. Mix cream cheese, oregano and tomatoes. Wash the meat, dab dry and cut 3.5-4 cm lengthwise on one side with a sharp knife. Unfold and distribute cream cheese cream evenly.
4
(Can be done very easily with a piping bag with a large punched spout.) Tightly join the seam with wooden sticks and then tie up with kitchen thread. Season meat with salt and pepper.
5
Heat 3 tablespoons of oil in a large frying pan and fry the meat well all around. Then place on a baking tray. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 13-15 minutes.
6
In the meantime, put the carrots in boiling salted water with 1 pinch of sugar and cook for 8-10 minutes. Heat 500 ml oil in a wide saucepan, fry the dumplings in it until golden brown, turning. Take them out and let them drip off a little.
7
Add stock and cream to the frying pan, bring to the boil, stir in the sauce thickener and season to taste with salt, pepper and sugar. Bring to the boil again and simmer for about 1 minute. Lift the carrots out of the water.
8
Remove meat from the oven, remove the wooden skewers and kitchen string and cut up some meat. Arrange meat, some sauce, gnocchi and carrots garnished with basil on a plate.