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| Estimated Times |
Preparation time: 10
Cooking time: 70
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Ingredients
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servings
| 2 | pcs. | Baking potato ~500 g |
| 1 | tbsp | Parsley ~3.8 g |
| 300 | g | Pork tenderloin |
| 100 | g | Diced bacon |
| 5 | pcs. | Sun-dried tomato ~10 g |
| 0.5 | pcs. | Green bell pepper ~60 g |
| - | - | Cotton string |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 15 | g | Butter |
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Directions
Preheat the oven to 200ºC/fan oven 175ºC.
Rinse and scrub the baking potatoes to remove any soil. Bake in the oven for approx. 50-60 mins. until the potatoes feel soft. (Can also be baked in a microwave oven for approx. 8 mins. per potato)
Dry fry the bacon cubes.
Chop the parsley, cut the sun-dried tomatoes into strips and the pepper into cubes.
Beat the pork tenderloin to flatten and place the bacon, sun-dried tomatoes and green pepper in the middle of it. Roll up the tenderloin and tie with cotton thread. Brown the tenderloin on all sides. Season with salt and pepper.
When the baked potatoes have been in the oven for 40 mins., place the tenderloin in an ovenproof dish and put it in the oven. Roast for 30-35 mins.
Remove the baked potatoes from the oven, leaving the oven on. Halve the potatoes and scoop out with a spoon. Put the potato filling in a bowl. Mash with an electric hand mixer and add parsley and butter. Stir to mix and return the filling to the potato skins. Put the baked potatoes back in the oven and bake for approx. 20 mins. until golden.
Remove the thread from the tenderloin and cut into slices.
Serve the sliced tenderloin with the baked potato.
Nutritional data
587 Kcal Per Serving
F: 24 g, P: 45 g, C: 51 g, DF: 4 g
1,174 Kcal (118 Kcal/100 g)
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