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🍽️ Stuffed Pork Tenderloin with Mashed Potatoes and Roasted Red Vegetables

680 kcal · 30 min · 4 servings

Ingredients

• Carrots 3 pcs.
• Parsnips 2 pcs.
• Beetroot, pre-cooked 250 g
• Rosemary, fresh 5 g
• Olive oil 2 tbsp
• Balsamic vinegar, dark 2 tbsp
• Salt pinch
• Pepper, black ground pinch
• Bacon 100 g
• Capers 2 tbsp
• Parsley, fresh 40 g
• Parmesan, grated 100 g
• Pork loin 600 g
• Potatoes, floury 1 kg
• Oil 2 tbsp
• Butter 2 tbsp
• Milk 100 ml
• Nutmeg, ground pinch

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Thoroughly wash the carrots and parsnips.
3. 3. Cut off the ends of the root vegetables.
4. 4. Halve the carrots and parsnips lengthwise.
5. 5. Cut the halves into quarters.
6. 6. Cut the beetroot into strips.
7. 7. Wash the rosemary and let it drain well.
8. 8. Place the vegetables and rosemary in a bowl.
9. 9. Drizzle olive oil, balsamic vinegar, salt, and pepper over them.
10. 10. Mix everything well together.
11. 11. Place the vegetables on a baking sheet lined with baking paper.
12. 12. Roast the vegetables in the oven for about 35 minutes.
13. 13. Finely chop the bacon.
14. 14. Finely chop the capers.
15. 15. Wash the parsley and shake it dry.
16. 16. Pluck the parsley leaves from the stems.
17. 17. Finely chop the parsley leaves as well.
18. 18. Place the bacon, capers, and parsley in a bowl.
19. 19. Add 2 tablespoons of grated Parmesan cheese.
20. 20. Season the mixture with salt and pepper.
21. 21. Mix the filling well.
22. 22. Rinse the pork tenderloin.
23. 23. Pat the meat dry with kitchen paper.
24. 24. Slice the tenderloin lengthwise, but not all the way through.
25. 25. Open the meat like a book.
26. 26. Place the meat between cling film.
27. 27. Gently pound the meat flat.
28. 28. Season the meat with salt and pepper.
29. 29. Spread the filling evenly over the meat.
30. 30. Leave about 2 centimeters free on one long side.
31. 31. Roll the meat up tightly.
32. 32. Secure the tenderloin with toothpicks or kitchen twine.
33. 33. Let the meat come to room temperature.
34. 34. Wash the potatoes.
35. 35. Peel the potatoes.
36. 36. Place the potatoes in a pot covered with salted water.
37. 37. Bring the water to a boil.
38. 38. Cook the potatoes over medium heat for 20 minutes.
39. 39. Heat oil in a pan over high temperature.
40. 40. Sear the stuffed pork tenderloin.
41. 41. Fry the tenderloin for about 5 minutes.
42. 42. Place the tenderloin in a baking dish.
43. 43. Place the tenderloin in the oven together with the roasted vegetables.
44. 44. Cook the tenderloin for another 20 minutes.
45. 45. Drain the potatoes using the lid.
46. 46. Add butter and milk to the potatoes.
47. 47. Mash the potatoes into a puree.
48. 48. Stir the remaining Parmesan into the puree.
49. 49. Season the puree with salt, pepper, and nutmeg.
50. 50. Plate the puree.
51. 51. Serve the puree with the roasted vegetables and the tenderloin.

Nutrition per serving

• kcal: 680
• Protein: 45 g · Fett/Fat: 40 g · Carbs: 45 g