Pork Tenderloin Provence
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 tablespoon ajvar, (paprika puree, not spicy!)
- 25 g herbs Provence, frozen
- 300 g mushrooms
- 1 pork fillet (s)
- 1 medium zucchini
- 2 tomato (s)
- 2 spring onion (s)
- 4 medium potato (s)
- 200 g sheep cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Lightly salt and pepper the pork tenderloin. Mix the ajvar with 2 tablespoons of oil and the herbs and coat the fillet with half of the ajvar cream. Fry the pork fillet in a pan with the remaining oil all around for about a minute on each side. Clean mushrooms, do not wash. Wash the zucchini and tomatoes. Cut three approximately 1 cm thick slices from each of the mushrooms, courgettes and tomatoes. Cut the remaining vegetables into 1 cm cubes. Preheat the oven to 175 ° C. Cut the pork fillet every 2 cm deep enough that the meat still holds together. Also coat the prepared vegetable slices with the ajvar cream and insert into the fillet incisions. Peel and dice the potatoes. Cut the washed spring onions into rings and sauté briefly in the meat stock of the fillet. Add the potatoes and stir-fry for about 5 minutes. Mix in the remaining vegetables. Mix the rest of the ajvar cream with half a cup of water and add to the vegetables. Season to taste with salt and pepper. Place the prepared pork tenderloin in the baking dish. Arrange vegetables around it. Cut the sheep`s cheese into 2 cm cubes and spread over them. Bake at 175 ° C for about 40 minutes. Recommended temperature with the piercing thermometer: approx. 65-70 ° C.
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