John Myers
Stuffed Pork Fillet with Herbal Cream Cheese
The perfect stuffed pork fillet with herbal cream cheese recipe with a picture and simple step-by-step instructions.
- 20 g Sun-Dried tomatoes
- 20 g Chopped hazelnut kernels
- 80 g + 50 g französischen Kräuterfrischkäse
- 1 tbsp Breadcrumbs
- 1 Pork fillet, approx. 300 g
- 1 Onion
- Salt pepper
- 1 tbsp Clarified butter
- 100 ml White wine
- 150 ml Vegetable broth
- Finely dice the dried tomatoes and mix with the hazelnut kernels, breadcrumbs and 80 g French herbal cream cheese. Cut the pork tenderloin lengthways in the middle, but do not cut through. Unfold the fillet and coat with the cream cheese mixture, fold it up again and wrap it with kitchen twine.
- Preheat the oven to 180 ° C (convection: 160 ° C). Finely dice the onion. Season the meat on the outside with salt and fry in hot clarified butter in an ovenproof pan. Fry the onions briefly. Deglaze with white wine, reduce a little. Add the vegetable stock and cook in the preheated oven on a rack in the lower third of the oven for 12 minutes.
- Remove the fillet and leave to rest wrapped in aluminum foil. Bring the sauce to the boil on the stove with 50 g of French herbal cream cheese, season with pepper and possibly salt. Serve with the meat.
- Mediterranean bean vegetables and potato hash browns go well with this.
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