Stuffed pork tenderloin with creamy polenta and broccoli

Name: Stuffed pork tenderloin with creamy polenta and broccoli
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 75 g dried tomatoes in oil; 15 g Pine nuts; 3-4 Stem(s) Thyme; 2 Pork fillets (approx. 350 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 TABLESPOONS Olive oil; 1 Onion; 1 TEASPOON Tomato paste; 1 TABLESPOON Flour; 2-3 TABLESPOONS dry sherry; 350 ml vegetable or meat broth; 100 g Whipped cream; 200 ml Milk; 200 g Corn semolina (polenta); 100 g Parmesan cheese; 7-10 Tbsp Sugar; 700 g Broccoli; 7-10 Tbsp Kitchen yarn

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

75 g dried tomatoes in oil
15 g Pine nuts
3-4 Stem(s) Thyme
2 Pork fillets (approx. 350 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 TABLESPOONS Olive oil
1 Onion
1 TEASPOON Tomato paste
1 TABLESPOON Flour
2-3 TABLESPOONS dry sherry
350 ml vegetable or meat broth
100 g Whipped cream
200 ml Milk
200 g Corn semolina (polenta)
100 g Parmesan cheese
7-10 Tbsp Sugar
700 g Broccoli
7-10 Tbsp Kitchen yarn

Directions

1
Drain the tomatoes. Roast the pine nuts in a pan without fat until golden brown, take them out. Wash thyme, dab dry, pluck leaves from the stalks. Chop thyme, tomatoes and pine nuts and mix.
2
Wash the meat, dab dry, cut 3.5-4 cm deep on one long side with a sharp knife, unfold, season with a little salt, spread the tomato mixture evenly on top. Fold the meat together, tie it up with kitchen string.
3
Heat 1 tablespoon of oil in a large frying pan, fry the meat well all around, season with salt and pepper and place on a baking tray. Cook in a preheated oven (electric cooker: 80 °C/ convection oven: not suitable/ gas: not suitable) for 1 1/4-1 1/2 hours.
4
Peel and finely chop the onion. Pour 1 tablespoon of oil into the frying pan and heat up again. Fry the onion and tomato paste for approx. 2 minutes while turning. Dust with flour, sweat on, deglaze with sherry and stock while stirring and simmer for 3-4 minutes while stirring.
5
Pour through a sieve into a pot. Bring cream, milk and 700 ml water to the boil. Add 3 tablespoons of oil and about 1 teaspoon of salt. Stir in semolina. Continue stirring at low heat for about 5 minutes. Cover and leave to swell for a further 15 minutes on the switched off hotplate.
6
Stir from time to time. Grate the cheese, stir into the semolina, season with salt, pepper and sugar. Finally, place the polenta on the stove at medium to high heat for 4-5 minutes on the bottom of the pot (carefully push polenta aside with a spatula).
7
Pour the polenta into a bowl, let the prepared polenta briefly evaporate in the pot on the switched off hotplate and carefully scrape small chips from the bottom of the pot with a spatula, take them out and let them cool down on a plate (if the prepared polenta is too soft, let them evaporate further).
8
Put the polenta back into the pot and keep warm in the closed pot. Clean and wash the broccoli and divide into large florets. Cut the florets into slices so that they stick together. Heat 2 tablespoons of oil in a frying pan.
9
Steam the broccoli for 4-5 minutes, turning it over, depending on its thickness. Season with salt, pepper and some sugar. Take out the meat, remove the thread and cut into slices. Pour the meat juice from the baking tray into the sauce, bring to the boil again and season with salt and pepper.
10
Arrange meat, semolina, broccoli and sauce on plates, sprinkle with polenta chips.