Summary

Ingredients

• 500 g pork fillet (s)
• 100 g feta cheese
• 100 g pesto, red
• 100 g cream cheese, herbs
• 1 tablespoon mustard, Provencal
• 1 teaspoon thyme, fresh or rubbed
• 1 teaspoon herbs Provence
• 0.5 teaspoon ½ balsamic vinegar, light

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Instructions

1. Cut the fillet in half and cut a deep pocket in both pieces lengthways.
2. Mix all ingredients together well (grate the feta) and place in the two pockets.
3. Fold the bags together and place them in the preheated oven at 200 ° C for about 30 minutes on a baking sheet.
4. I serve bacon beans, mushrooms and rosemary potatoes with the pork tenderloin.