Pork Tenderloin with mozzarella and Sun-dried tomatoes

Ingredients for Pork Tenderloin with mozzarella and Sun-dried tomatoes

Instructions for Pork Tenderloin with mozzarella and Sun-dried tomatoes

To prepare the Pork Tenderloin with mozzarella and Sun-dried tomatoes recipe, please follow these instructions:

The fat cut of morbraden. Cutting a Groove or a different kind of hole in tenderloin lengthwise so mozzarellaen and the sun-dried tomatoes can be filled in.
Mozzarellaen the tomatoes and cut into smaller pieces/strips and crammed into the Groove in the loin along with the spice.

Kødsnoren rolled around the entire tenderloin so the filling is kept inside. Then heats a little margarine in a skillet and Brown the loin-all edges and sides must, if possible, Brown.

The Court warmed in the oven in a container, preferably with a lid on, for half an hour at about 200 degrees C.
NB!: it is important that the Court does not get too long, since mozzarellaen then gets hard and dull.

Once the tenderloin is finished, cut the free of the string and cut into thick slices and serve immediately.

Tips:
Tip: Save a little fresh basil for serving, tear it into pieces with your fingers while you distribute it over the tenderloin. A little grated mozzarella can be saved for last and sprinkled beside the court right after slicing so it melts under server no.