Ravioli of pork tenderloin with cream sauce and potato peel

Ingredients for Ravioli of pork tenderloin with cream sauce and potato peel

Instructions for Ravioli of pork tenderloin with cream sauce and potato peel

To prepare the Ravioli of pork tenderloin with cream sauce and potato peel recipe, please follow these instructions:

The bristle is brushed off for fat and tendons. Cut into thin slices of approx. 60-70 g. If you have any meat in excess, cut this into small terns. The banks are then easily flat and a pocket is made in each. 50 g of mushrooms, meat and onions were poured on the pan. Seasoned with estragon, salt and pepper. Set cold. Fill in the pork tenderloin pockets. The raviolets are roasted on the forehead, seasoned and put into refractory dish. Bake in oven at 180 degrees for approx. 10 min. Take out and keep warm. The potatoes are placed in a layer, spread out as a pancake in a lightly oiled teflon pan. Cross between the teams. The potatoes rose golden, turn over to the plate and then return to the forehead, with the raw potato side down. The potatoes were roasted approx. 14 minutes on each side. The remaining 100 g of mushrooms were roasted on the ravioli pan. Add a little water, salt and pepper. Therein the piquant cheese and the cream came. Boil through low heat to even consistency. The tomatoes are cut into slices and shaved on the forehead. Additionally, the ravioli are added for serving.