Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots

• 175 g pack instant mashed potatoes
• 2 None eggs
• 5 tbsp breadcrumbs
• 200 g cream cheese
• 50 g sun-dried tomatoes, finely diced
• 1 tbsp dried oregano
• 2 None pork loin steaks (about 400g each), halved, slit cut along the length of one side
• 3 tbsp + 1 litre oil
• 12 None small young carrots, little of the green tops left on
• 100 ml whipping cream
• 1 tsp vegetable bouillon powder
• 1-2 tbsp cornflour
• None None Fresh basil, for garnish

1. Preheat the oven to 325u0b0F. Place the instant potatoes in a bowl, add 3 cups boiling water and stir. Allow to cool slightly. Beat 1 egg and stir into the potatoes. Form into 12 oval balls. Beat remaining egg in a shallow dish and place the breadcrumbs in a second dish. Roll the croquettes first in the egg, then in the breadcrumbs. Chill.
2. In a bowl, mix the cheese, tomatoes and oregano. Season with salt and black pepper. Spoon into the slits in the pork and tie closed with kitchen string. Heat 3 tbsp oil in a large, non-stick frying pan. Sear the pork until browned all over. Place on a baking sheet and roast for 15 mins.
3. Cook the carrots in boiling salted water for 8 mins. Heat 4 cups oil in a saucepan or deep fat fryer to 350u0b0F. Fry the croquettes in portions until golden brown. Drain and set aside.
4. Reheat the fat in the frying pan, add the cream and 1 2/3 cups water and bring to a boil. Stir in the bouillon and cornstarch. Bring to a boil and simmer for 1 min. Season with salt and black pepper.
5. Drain the carrots. Remove the string from the pork. Arrange on plates with the croquettes and sauce. Garnish with basil.

pack instant mashed potatoes, eggs, breadcrumbs, cream cheese, tomatoes, oregano, pork loin, young carrots, whipping cream, vegetable bouillon powder, cornflour, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/19921 (may not work)