Tenderloin rolls with vegetables and pork meat

To prepare this delicious recipe, we start by peeling the potatoes and cutting them into cubes or slices, according to preference. They are boiled in a pot of salted water for 15 minutes, until they become slightly soft, but not fully cooked. At this stage, we also add the fresh vegetables, sliced: carrots, bell pepper, and onion. It is important to add them one at a time, to ensure that each vegetable retains its texture.

From the leek, we select a few nice leaves, which we will use later. The rest can be kept in the fridge for other dishes. The Brussels sprouts are blanched separately in salted water with a little lemon juice, to enhance their flavor and maintain their vibrant color. After we finish with the sprouts, we turn off the heat and move on to the frozen vegetables, which we will blanch briefly in the same water, to rehydrate them.

Meanwhile, we preheat the oven to 200 degrees Celsius. In a bowl, we mix the low-fat cheese with salt, pepper, and chopped parsley, adding an egg to achieve a homogeneous mixture. This will be used as a filling for the pork tenderloin. The slices of tenderloin are generously spread with the cheese mixture, and the blanched vegetables, as well as the strips of leek, are added on top.

To keep everything compact, we use toothpicks to secure the ingredients. In a buttered baking dish, we place the boiled potatoes cut into slices of about one centimeter. In the middle of these, we place the rolls of stuffed tenderloin with vegetables. Around the edge of the dish, we tuck in the Brussels sprouts, which will add a crunchy note and a color contrast.

Over the entire composition, we pour the sour cream mixed with grated cheese, so that all the ingredients are well covered. We place the dish in the oven and bake for 20 minutes, until the sour cream becomes golden and appetizing. Finally, we garnish the dish with fresh green parsley.

In parallel, we take care of the pork tenderloin, which we slice into three equal parts. These pieces are marinated for 10 minutes in a mixture of two tablespoons of dry red wine, one tablespoon of soy sauce, and freshly ground pepper. This process will enhance the flavor of the meat. We fry the pieces in butter, for five minutes on each side or more, depending on everyone's preferences, to achieve a nice crust.

After the meat is browned, we transfer it to a dish, add 100 ml of water, and cover with aluminum foil. We place the dish in the oven on low heat and let it cook for about 150 minutes. Thus, the meat will become tender and full of flavor, suitable to be served alongside the vegetable and potato dish. This recipe is not only nutritious but also extremely delicious, perfect for a family meal or a special occasion.

 Ingredients: 3 very large potatoes, 3 medium carrots, a handful of frozen mixed vegetables (carrot + celery + parsley), Brussels sprouts, salt, pepper, parsley [packet, dried], 1 leek, 8 slices of fillet mignon, 150 g of low-fat cheese, sour cream, Emmental cheese + a piece of pork leg [unknown quantity], but there were 3 pieces about 1 cm [approx.], 1 red bell pepper. Marinade, 2 tablespoons of dry red wine, 1 teaspoon of soy sauce.

 Tags:  greenery cheese meat carrots cabbage potatoes pepper cheese wine pig soy