Pork Tenderloin Stuffed with champ, onion and pikantost

Ingredients for Pork Tenderloin Stuffed with champ, onion and pikantost

Instructions for Pork Tenderloin Stuffed with champ, onion and pikantost

To prepare the Pork Tenderloin Stuffed with champ, onion and pikantost recipe, please follow these instructions:

Fillets must crack on along and bank them out.

Filling: Saute finely chopped mushrooms, red pepper and onion in the oil from the tomatoes fintsnittet. Cut the tomatoes into small pieces and stir them in, along with Pikantost and minced parsley. Taste mixture with salt and garlic pepper, sprinkle flour on and warm it through.

Advantage 3/4 of fill over fillets must scroll these firmly together as Roulades. Hold the meat together with cotton yarn or holiday it with kødnåle.

Brown meat well on all sides now in butter/oil in a frying pan and then place it in a baking dish.

Boil the pan with broth or water and pour it in the flesh. Cover the dish with foil and set it in the oven at 200 degrees for approximately 20 minutes.

Sauce: mix stegesky, the remaining filler cream and Madagascar-Peppercorn, give it a rehash and even possibly with the sauce thickens. Season with salt and pepper and pour over the køddet 2 mins before it is finished. cut the køddet out in evt faddet before it is served.

Tips:
Accessories: Served with seasonal vegetables/salads and potatoes, pasta or rice/pommesfrites. Madagascar-crushed peppercorns can be omitted
Mariner EVS with lemon, oil, parsley in bag 2 hours before

Tips: