🍽️ Oven Roast Pork Loin with Herb Filling

Name: Oven Roast Pork Loin with Herb Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 4 garlic cloves; 150 g herb cream cheese; 8-10 shallots; 1200 g pork tenderloin without the pointed end (2 pork tenderloins); salt, black pepper from the mill; 1 tsp thyme; 200 g thinly sliced smoked ham; butter (for the dish); 400 g mushrooms (- mix); 200 g reduced-fat cooking cream; 250 ml white wine; 125 ml meat broth; 1 tbsp bofrost Kräuterprofi herb mix; 2 tbsp light sauce thickener; aluminum foil

586 kcal · 30 min · 4 servings

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Ingredients

4 garlic cloves
150 g herb cream cheese
8-10 shallots
1200 g pork tenderloin without the pointed end (2 pork tenderloins)
salt, black pepper from the mill
1 tsp thyme
200 g thinly sliced smoked ham
butter (for the dish)
400 g mushrooms (- mix)
200 g reduced-fat cooking cream
250 ml white wine
125 ml meat broth
1 tbsp bofrost Kräuterprofi herb mix
2 tbsp light sauce thickener
aluminum foil

Instructions

1. Peel two garlic cloves and chop them very finely.
2. Mix the chopped garlic thoroughly with the herb cream cheese mixture in a bowl.
3. Peel two shallots and cut them into coarse cubes.
4. Rinse two pork loins under running water and pat them dry with kitchen paper.
5. Cut a side pocket into each loin without cutting all the way through.
6. Fill the pockets with the herb cream cheese mixture.
7. Rub the outside of the loins with salt, black pepper, and half a teaspoon of dried thyme.
8. Wrap each loin tightly with two slices of smoked bacon.
9. Grease a baking dish with a piece of butter.
10. Place the wrapped loins into the prepared dish.
11. Distribute the shallot cubes and the frozen mushroom mixture evenly around the loins.
12. Pour 100 ml cream, 100 ml white wine, and 100 ml meat broth over everything.
13. Preheat the oven to 180 degrees Celsius.
14. Cover the dish tightly with aluminum foil.
15. Place the dish in the oven and bake the loins for about 50 minutes.
16. Remove the dish from the oven and transfer the loins to a plate.
17. Cover the loins loosely with foil to keep them warm.
18. Pour the sauce from the baking dish into a saucepan.
19. Season the sauce to taste with salt and pepper.
20. Add the frozen herb mixture to the sauce.
21. Bring the sauce to a brief boil.
22. Stir in one tablespoon of thickener (cornstarch) until the sauce thickens.
23. Slice the loins into thick pieces.
24. Serve the loins with the hot sauce.

Nutrition per serving

kcal: 586
Protein: 52 g · Fett/Fat: 36 g · Carbs: 14 g