John Myers
Pork Involtini in Tomato and Courgette Pan
The perfect pork involtini in tomato and courgette pan recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 400 g Fresh tortellini
- 1 Zucchini
- 1 Red onion
- 1 pack Cream cheese
- 300 g Yellow tomatoes
- 3 tbsp Medium hot mustard
- Cut tomatoes & zucchini & onion into small pieces; Portion and plate pork tenderloin; Spices: salt; Lemon pepper; Ginger; Mix 1 pinch of curry & 1 pinch of turmeric to form a spice mixture. Turn pork tenderloin in the spice mixture
- Bring fresh tortellini to the boil for 5 – 8 minutes in salted water and then drain – DO NOT put off! Filling for the involtini: mix 2 tablespoons of tomato pieces, 1 tablespoon of zucchini pieces, 1 tablespoon of cream cheese & 1 tablespoon of mustard; Cover pork fillet with the filling and wrap it into involtini – create the necessary hold with a little sewing thread
- Fry the Involtini with a little oil on each side in a hot pan; Cook the involtini in an ovenproof dish for about 10-15 minutes at 200 degrees; Do not forget to remove the sewing thread before serving
- Sauté the finely chopped onions with the zucchini pieces in a pan; Mix 2-3 tbsp mustard & the remaining cream cheese in the pan; add the remaining tomato pieces and stir in the pan; Pan the tortellini in the vegetable pan and season with a little salt & lemon pepper
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