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🍽️ Cheese-Stuffed Pork Tenderloin with Brussels Sprouts and Potatoes

550 kcal · 30 min · 4 servings

Ingredients

• almonds, whole 30 g
• spring onions 1 bunch
• butter 3 tbsp
• mozzarella 1 piece
• parmesan 40 g
• lemon thyme 20 g
• salt pinch
• pepper, black ground pinch
• pork fillet 600 g
• white wine, dry 75 ml
• vegetable broth 200 ml
• potatoes, mostly waxy 800 g
• Brussels sprouts, fresh 600 g
• whipping cream 200 ml
• balsamic vinegar, light 0.5 tsp
• thickener, light 1 tsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius top/bottom heat.
2. 2. Finely chop the almonds.
3. 3. Lightly toast the almonds in a dry pan.
4. 4. Remove the almonds from the pan and let them cool.
5. 5. Wash the spring onions and slice them into thin rings.
6. 6. Heat 1 tablespoon of butter in a pan over medium heat.
7. 7. Sauté the spring onions until translucent for 2 to 3 minutes.
8. 8. Drain the mozzarella.
9. 9. Tear the mozzarella into small pieces.
10. 10. Grate the Parmesan finely.
11. 11. Wash the thyme and dry it.
12. 12. Pick the thyme leaves off the stems.
13. 13. Chop the thyme leaves.
14. 14. Mix the mozzarella, Parmesan, and thyme in a bowl.
15. 15. Season the cheese mixture with salt and pepper.
16. 16. Rinse the pork tenderloin.
17. 17. Pat the pork tenderloin dry.
18. 18. Remove any sinews from the meat if necessary.
19. 19. Cut the pork tenderloin in half crosswise.
20. 20. Pierce the meat lengthwise with the handle of a wooden spoon.
21. 21. Stuff the meat with the cheese mixture.
22. 22. Salt and pepper the outside of the meat.
23. 23. Sear the meat all over in the remaining hot butter.
24. 24. Deglaze the meat with wine.
25. 25. Place the meat in a baking dish.
26. 26. Pour the pan juices and broth over it.
27. 27. Add any remaining filling.
28. 28. Cook the meat in the oven for 35 minutes.
29. 29. Turn the meat once during the cooking time.
30. 30. Peel the potatoes.
31. 31. Boil the potatoes in salted boiling water for 20 minutes.
32. 32. Clean the Brussels sprouts.
33. 33. Add the Brussels sprouts to the potatoes for the last 10 minutes.
34. 34. Remove the meat from the sauce.
35. 35. Wrap the meat in aluminum foil.
36. 36. Keep the meat warm.
37. 37. Bring the sauce to a boil with cream.
38. 38. Season the sauce with salt and balsamic vinegar.
39. 39. Thicken the sauce slightly with a thickening agent.
40. 40. Drain the Brussels sprouts.
41. 41. Slice the pork tenderloin.
42. 42. Serve the Brussels sprouts, potatoes, and meat.

Nutrition per serving

• kcal: 550
• Protein: 41 g · Fett/Fat: 31 g · Carbs: 37 g