Filled pork tenderloin and potatoes in dish

Ingredients for Filled pork tenderloin and potatoes in dish

Instructions for Filled pork tenderloin and potatoes in dish

To prepare the Filled pork tenderloin and potatoes in dish recipe, please follow these instructions:

Peel the potatoes and cut them into thin slices. Put them in an ovenproof dish. Sprinkle flour (use a small sieve) and spice between the layers and finally pour the milk over the potatoes. Squeeze the potatoes lightly with the back of a spoon so that the liquid reaches the top layer of potato slices.

Put the dish in a cold oven and turn on 160 degrees C. alm. oven. The potatoes should stand in the oven for approx. 1½ hours.

Cut off the tenderloin for seniors and bumblebee - save the bumblebee. Cut an app. 3 cm. Deep crawling along the grove.
Fill it with tomatoes, salt and pepper. Remove the tendon on the french bread, chop it roughly and mix it with the filling.

Put the sirloin on the joint in a small dish, pack the bacon slices close to it and style the dish in the oven next to the potatoes when they have fried approx. 40 minutes. After approx. 35 minutes, the tenderloin is fried.

If the stew meter is used, the center temperature in the meat must be 70 degrees C.
If the tenderloin is too pale, grill it for a couple of minutes.

Turn the oven off and remove the meat. Cover with stanniol and let it rest approx. 15 minutes.

Let the potatoes stand in the extinguished oven while. Cut the meat into thin slices slanted at serving.