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Stuffed tenderloin with vegetables recipe

Vegetable stuffed tenderloin recipe

🕒 60m 👤 4

Do you want to prepare an elegant and flavorful dish for your guests? Then this tenderloin stuffed with vegetables is for you. Surprise everyone with a dish as exquisite as this one!

If you want to give it a special touch, accompany it with a barbecue sauce with honey and serve it with a gratin mashed potatoes You will not regret!

Do not think twice and take note of all the ingredients that you will need to cook a tenderloin stuffed with vegetables under the guidance of Easyrecipe.top. Let’s go there!

Ingredients

  • 1 pork tenderloin
  • two onions
  • 1 leek
  • 250 gr. from mushrooms
  • 10 sheets of spinach
  • 8 slices of cheese (optional)
  • 237 ml. vegetable or meat broth
  • 357 ml. from White wine
  • 6 sprigs of parsley
  • 30 gr. breadcrumbs
  • 4 tablespoons of olive oil
  • 2 tablespoons mustard
  • Black pepper
  • Salt

Preparation of tenderloin stuffed with vegetables

  1. To make this dish, the main thing is to have the meat well cut. Ask the butcher to prepare it for you to fill. Place it on a kitchen board and cover it with a film, hit it a little to make it thinner.
  2. Marinate on both sides with mustard, salt and pepper. Reserve while you prepare the filling.
  3. Wash the spinach leaves and put water in a pot with salt. When it starts to boil add them, remove after 3 minutes and put them to drain. Reservation.
  4. Wash the mushrooms and leek well, drain them, and then slice them. Peel the onions and julienne them. Wash the parsley and cut it finely as well.
  5. Heat two tablespoons of olive oil in a frying pan and add the onion, add salt and let it fry for a few minutes.
  6. Once it is transparent, add the leek, give it a couple of turns and add the mushrooms. Cook for 5 minutes and season with salt and pepper.
  7. Finally add the parsley, the breadcrumbs, stir and remove from the heat.
  8. Cover the loin sheet first with the spinach leaves, then with the cheese slices and then with the filling evenly. Roll it up by pressing lightly and when finished tie it well with kitchen string.
  9. Heat the rest of the oil in a saucepan and add the tenderloin. Seal it and when it browns well, pour in the broth and wine. Cook covered for 30 more minutes over low heat.
  10. When your vegetable stuffed tenderloin is done, remove from the heat and let it rest for 10 minutes before slicing it. Enjoy your meal!

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