Stuffed Pork Tenderloin with Roasted Potatoes
A pork tenderloin stuffed with dried mushrooms, leeks, and pancetta, baked in just 20 minutes, is an excellent idea for a quickly prepared Sunday lunch or a slightly more festive dinner. Prepare the side dish in the same dish, so you can focus on your guests while it bakes.
Details
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Difficulty: 2
- Spiciness: 0
- Number of Servings: 4
Ingredients
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10 g Mushrooms, shiitake, dried
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1 spoon Butter, unsalted
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4 slice Meat, pork, smoked bacon
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1 piece Leek
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2 pod Garlic, fresh
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0.25 bouquet Parsley, fresh
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500 g Meat, pork, pork fish
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4 pieces Sweet potato
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4 spoon Oil, olive
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pieces Salt, table
Steps
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Place the mushrooms in a bowl, pour lukewarm water over them, and let them soak for 20 minutes.
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Cut the pancetta into pieces, slice the leeks into rounds, and finely chop the garlic and parsley. Drain the mushrooms and chop them finely. Preheat the oven to 200 degrees Celsius.
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Add butter to a pan and sauté the pancetta for a good minute. Add the leeks and mushrooms, season with salt and pepper, and cook over moderate heat for 4 minutes. At the end, add the garlic and parsley, stir, and wait until fragrant, then remove from heat.
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Cut the pork tenderloin in the middle, then pound it well to create a larger ‘steak’. Spread the mushroom filling over the meat, then roll it up into a roulade, securing it with toothpicks. Season with salt and pepper.
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Heat half of the oil in a pan and sear the roulade on all sides.
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Slice the sweet potatoes into thin slices, season with salt, and mix with olive oil. Arrange them around the roulade and place in the oven for 20 minutes.
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Let the roulade rest for at least 10 minutes before slicing, and remove all toothpicks before serving.
Nutrition Information (Per 100g)
- Calories: 165.83 kcal
- Fat: 9.47 g
- Saturated Fat: 2.46 g
- Carbohydrates: 4.92 g
- Sugars: 0.74 g
- Protein: 12.91 g
- Fiber: 0.37 g