Stuffed pork tenderloin II

Ingredients for Stuffed pork tenderloin II

Instructions for Stuffed pork tenderloin II

To prepare the Stuffed pork tenderloin II recipe, please follow these instructions:

Mash 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 must stand in the oven for a total of approx. 1½ hours.


Enable the darkness by removing barriers and bumblebees. Cut an app. 3 cm deep crack in the dark red.

Fill it with marinated dried tomatoes as well as salt and pepper. Clean if necessary. Bimar bread, chop it roughly and mix it with the filling.

Put the sirloin on the joint in a small dish, grab the bacon slices close to it and style the dish in the oven next to the potatoes after cooking for about 30 minutes and it all fry another 1 hour. If it is too pale, grill it for a few minutes.

Turn off the oven and take the steps out. Cover it with foil and let it rest approx. 15 minutes.

Let the potatoes stand in the extinguished oven while.

Boil the beans in salted water, fresh beans are sipped first. Slice the meat into thin slices and serve with potatoes and cooked beans.