Pork Tenderloin a la Red pesto

Ingredients for Pork Tenderloin a la Red pesto

Instructions for Pork Tenderloin a la Red pesto

To prepare the Pork Tenderloin a la Red pesto recipe, please follow these instructions:

Pork tenderloin is removed thoroughly for tendons, then chop it up lengthwise (deep), so there is room for the stuffing and so that it can be closed again.

pestoen with Sun-dried tomatoes mixed with chili limejuice, as needed, and then take the Mint and timianen them in a mortar and pestle. So mix the bumped Mint and thyme and pesto mixture, pour it up in the long section on pork tenderloin and Tenderloin pulls, like in 10 min. then wrapped that cotton yarn (thread) around the tenderloin so that it closes, and the seasoned with salt and garlic pepper. so Brown it well in a large pan (frying pan) and when it is Brown on all sides, pour a small glass of water and half a glass of red wine, put the lid on and screwed down at approximately 2-3. then the roast in ca. 15-19 min. and reversed sometime in between.

the potatoes cut into both and poured on a baking pan with baking paper, then poured oil and thyme, salt and pepper over, they put the heart into a preheated oven at 200 degrees for approximately 3 district. (you can also do it the easy way by buying ready made potato wedges and spiced them with thyme.)

When pork tenderloin is done take it up, and should pull in my 5-10 with staniol if. the gravy is made from the red wine and water which is poured into the Pan, cooked with a little corn flour flour in and stir well, finally tasted that to with slat and pepper.

the loin is tied up and cut into pieces. There are served Naan bread and mixed salad.