Stuffed pork tenderloin I

Ingredients for Stuffed pork tenderloin I

Instructions for Stuffed pork tenderloin I

To prepare the Stuffed pork tenderloin I recipe, please follow these instructions:

The blackberries are polished for seniors. A deep groove is cut in the meat, which is slightly folded and knocked lightly.

The coarsely chopped mushrooms are shaken on a dry forehead until the liquid is almost evaporated. Roughly ground walnuts are mixed in and the crushed garlic is mixed in.

The meat surfaces are lubricated with parsley and the filling is spread over. The meat is folded and tied together. Or stapled together with meat needles or toothpicks.

Bring the meat in a little fat and put it in an ovenproof dish. Stir at 175 degrees C. alm. Oven for 20-30 minutes depending on the thickness of the meat.

Boil the pan with the broth and pour it at the tenderloin for the last 10 minutes.

Pour the broth back on the forehead and add the cream fraiche.
Smooth and taste with a little soy.

Slice the meat into thin slices and serve the sauce.

tips:
Accessories:
Potatoes and miscellaneous vegetables