Sirloin roast frozen

Ingredients for 3 servings:

• 600 g pork fillet(s) or turkey breast fillet
• 200 g mushrooms
• 1 can of corn (285 g net weight)
• 1 egg(s)
• 2 tbsp milk
• 2 tbsp fresh parsley, chopped
• salt and pepper
• Parsley, dried
• oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Also tastes wonderful with turkey breast fillet

Cut a pocket lengthwise into the fillet and rub lightly with pepper and salt on all sides. Clean and chop the mushrooms, then sauté in a pan until the water has evaporated. Add the corn and sauté for about 5 minutes. Meanwhile, whisk 1 egg with a little milk, salt, and pepper, pour over the mushroom and corn mixture, and let it set. Finally, stir in the chopped parsley. Stuff the fillet with the mixture, tie it up, and place it, open-side down, in a greased casserole or shallow baking dish. Cook in the oven at 200°C for about 30 minutes; turkey breast for about 60 minutes. Mix the oil, salt, pepper, and dried parsley well. Halfway through cooking, brush the fillet with the oil mixture. Add the remaining vegetables and heat through for the last 5–10 minutes. Arrange everything together on a platter. I serve it with a mushroom sauce and mashed potatoes, croquettes or rice as a side dish.