Stuffed pork tenderloin with nuts

Name: Stuffed pork tenderloin with nuts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g Mushrooms; 1 big onion; 4-5 Stem(s) Parsley; 4 TABLESPOONS Walnut kernels; 1 TABLESPOON butter/margarine; 1 egg yolk, 2 teaspoons breadcrumbs; 7-10 Tbsp salt, pepper, nutmeg; 2 (approx. 600 g) Pork fillets; 3 TABLESPOONS Oil; 1 TEASPOON clear broth (instant); 1 big yellow and red; 7-10 Tbsp Sweet pepper; 2-3 TABLESPOONS vinegar, 1 tablespoon honey; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g Mushrooms
1 big onion
4-5 Stem(s) Parsley
4 TABLESPOONS Walnut kernels
1 TABLESPOON butter/margarine
1 egg yolk, 2 teaspoons breadcrumbs
7-10 Tbsp salt, pepper, nutmeg
2 (approx. 600 g) Pork fillets
3 TABLESPOONS Oil
1 TEASPOON clear broth (instant)
1 big yellow and red
7-10 Tbsp Sweet pepper
2-3 TABLESPOONS vinegar, 1 tablespoon honey
1 TABLESPOON dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Clean mushrooms, wash if necessary. Peel onion. Wash the parsley. Chop everything and nuts finely. Steam onion and mushrooms in hot fat for about 5 minutes. Mix with nuts, parsley, egg yolk and breadcrumbs. Seasoning
2
Wash the fillets if necessary. Cut deep lengthwise. Season with salt and pepper. Fill with the nut mixture. Stick with wooden skewers and wrap with kitchen string
3
Fry the fillets all around in 2 tablespoons of hot oil. Stir in 150 ml water and stock. Cover and stew for about 15 minutes. Clean, wash and finely dice the peppers. Fry covered in 1 tbsp. hot oil for 5-8 minutes. Seasoning
4
Remove the fillets and keep warm. Stir vinegar and honey into the stock. Bind and season to taste. Serve with sirloin and paprika. Serve with ribbon noodles