Stuffed pork tenderloin on cream potatoes

Ingredients for Stuffed pork tenderloin on cream potatoes

Instructions for Stuffed pork tenderloin on cream potatoes

To prepare the Stuffed pork tenderloin on cream potatoes recipe, please follow these instructions:

Chop the mushrooms roughly and wrap them on a dry forehead until the waist is gone. Cool them. Cut out the tenderloin for seniors and fat and cut a deep groove on the side that folds out and knocks easily.

Stir the butter softly with crushed garlic. Grease the meat surfaces with the garlic butter and put the mushrooms and the parsley in. The meat is folded together and re-attached or sewn with a string. It can also be closed with meat needles or toothpicks. Place the meat in the refrigerator.

Peel potatoes and clean the porridge. Cut both pieces into slices and spread them alternately in a greased refractory dish. Sprinkle salt and pepper between layers. Pour the cream and put the dish in the oven at 200 degrees C. alm. Oven for about 45 minutes. The potatoes must be barely tender.

Meanwhile, brown the bread on all sides and sprinkle with salt and pepper. When the potatoes are barely tender, set the oven to 180 degrees and place the bread on top. After 20-30 minutes the dish is tender.

Cut the meat into thin slices and put the slices back on the potatoes. Server immediately.