Stuffed pork fillet, with baked potatoes from the oven

Stuffed pork fillet, with baked potatoes from the oven

INGREDIENTS

Pork tenderloin:
1 kg
pork tenderloin
1 small glass
Walnut pesto
1 pk
cottage cheese
0.5 fret
basil
1 pinch
salt
1 pinch
pepper
3 tbsp
olive oil
potatoes:
600 gr.
spring potatoes
1 tbsp
butter
4 branches
Fresh rosemary
1 piece
Mozzarella, grated
1 shot
walnut oil
1 handful
Walnut kernels
1
Cut the pork fillet halfway, fold it up and spread with the pesto and the cottage cheese. Add the basil and pepper well and salt. Roast the pork tenderloin with a little olive oil in the pan, then put it in the oven at about 120 to 150 ° C and bake for about 1 hour until the fillet is cooked, but still juicy-pink in the middle.
2
Cook the potatoes unpeeled in boiling water and then halve. Brush the baking tin for the potatoes with butter. Then spread the potatoes in a layer on the baking pan and season with pepper and salt. Place three or four stalks of fresh rosemary over the potatoes. Bake for 20 minutes at 180 ° C in the oven, remove, sprinkle with the mozzarella and let it re-mix for 10 minutes at 200 ° C.
3
Cut the pork tenderloin and spread it on the plates. Spread chopped walnuts around the meat and drizzle a little walnut oil over the potatoes.

 

MeenaFood And RecipesCheese-Stuffed Baked Potatoes,pork fillet,potatoes
INGREDIENTS Pork tenderloin: 1 kg pork tenderloin 1 small glass Walnut pesto 1 pk cottage cheese 0.5 fret basil 1 pinch salt 1 pinch pepper 3 tbsp olive oil potatoes: 600 gr. spring potatoes 1 tbsp butter 4 branches Fresh rosemary 1 piece Mozzarella, grated 1 shot walnut oil 1 handful Walnut kernels 1 Cut the pork fillet halfway, fold it up and spread with the pesto and the cottage cheese. Add the basil and pepper well and salt. Roast the pork tenderloin with a little olive oil in the pan, then put it...