Stuffed pork tenderloin with carrots and sugar snap

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash porcini and soak in 3/8 litres of warm water. Wash and peel the potatoes, place them on a spoon and cut vertically with a sharp knife up to the edge of the spoon at intervals of 2-3 mm.

2. 2

   Place the potatoes in a greased ovenproof dish, sprinkle with salt. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for approx. 50 minutes. In between, brush with liquid fat several times.

3. 3

   Sprinkle with Parmesan cheese 10-15 minutes before the end of the cooking time. Wash the parsley, tarragon and chervil, drain well and chop finely, except for something to garnish. Clean, wash and finely chop the mushrooms.

4. 4

   Peel and finely chop the shallots. Drain the porcini, collect the soaking liquid. Heat 10 g fat in a pan and add half of the porcini. Add mushrooms and the shallots-herbs-mixture and steam until all liquid has evaporated.

5. 5

   Season to taste with salt and pepper. Cut a pocket lengthwise into the fillet. Spread the mushroom sauce in it and fix it with wooden skewers. Heat 20 g fat in a pan and fry the filled fillet all around.

6. 6

   Fry over a low heat for 20 minutes while turning. In the meantime, clean and wash the sugar peas and carrots. Cut carrots lengthwise into thin slices with a peeler. Steam sugar peas in little boiling salted water for about 10 minutes.

7. 7

   After 5 minutes add the carrots. Drain, toss in remaining fat, keep warm briefly. Wrap the meat in aluminium foil and let it rest for about 10 minutes. Pour mushroom water with remaining mushrooms into the pan, let it boil down a little.

8. 8

   Stir in the sauce thickener, bring to the boil once. Season sauce with soup cubes, crème fraîche, salt, pepper and sugar. Remove wooden sticks from the meat. Cut fillet into slices. Serve with porcini sauce, vegetables and Swedish potatoes on a plate

9. 9

   Add the sauce.