Stuffed Pork Filet
- 2 Pork fillets (approx. 300 g each)
- 1 onion
- 3 EL Oil
- 2 Portions of frozen leaf spinach (approx. 112 , 5 g)
- Salt
- Pepper
- grated nutmeg
- 2 EL Herbal cream cheese (e.g. Bresso)
- 6 discs Breakfast bacon
- 1/2 TL dried oregano
- 1 (450 g) Bag of frozen croquettes
- 100 ml dry white wine
- 125 g whipped cream
- 1 EL flour
- fresher Oregano
- aluminum foil
75 minutes
light
- 1.
- Wash the pork tenderloin and pat dry. Use a wooden spoon handle to drill a hole in each of the fillets. Peel onion and chop finely. Briefly sauté the onion in 1 tablespoon of hot oil.
- 2.
- Add the spinach and 2 tablespoons of water. Season with salt, pepper and nutmeg and cook for about 10 minutes. Let cool down briefly. Mix the spinach and cream cheese. Pour into the fillets with the help of the wooden spoon.
- 3.
- Season the fillets with pepper and wrap each with 3 slices of bacon. Heat 2 tablespoons of oil in a pan. Fry the fillets all over. Sprinkle with dried oregano. Fry for about 15 minutes over medium heat, turning occasionally.
- 4.
- In the meantime, bake the croquettes in the preheated oven until golden brown according to the instructions on the package. Take the fillets out of the pan and wrap in aluminum foil. Deglaze the roast with 200 ml water and white wine, cook for approx. 3 minutes.
- 5.
- Mix the cream and flour until smooth and thicken the sauce. Let the sauce simmer for about 5 minutes. To taste. Cut the fillet into slices. Arrange everything and garnish with oregano.
1 person approx:
- 710 kcal
- 2980 kJ
- 43 g protein
- 39 g fat
- 41 g carbohydrates
Leave A Comment