Stuffed Pork Fillet with Baked Potatoes and Herb-tomato Vinaigrette
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 485 kcal | (23 %) | ||
| Protein | 34.6 g | (35 %) | ||
| Fat | 29.8 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- Ingredients
- 4 waxy potatoes
- 500 grams Pork tenderloin
- salt
- freshly ground pepper
- 6 stalks Sage
- 100 grams Feta
- Bakers twine
- 2 Tbsps olive oil
- For the herb-tomato vinaigrette
- 4 dried Tomatoes in oil
- 1 onion
- parsley
- cilantro
- 3 Tbsps balsamic vinegar
- 6 Tbsps olive oil
- salt
- freshly ground pepper
Preparation steps
Rinse the potatoes thoroughly and wrap in aluminum foil. Place on the wire rack of the oven. Bake in preheated 200°C (approximately 400°F) oven for 1 hour.
Cut pork lengthwise without cutting through. Season with salt and pepper. Rinse sage and pluck off the leaves. Cut feta cheese into pieces. Fill the fillet with sage and feta cheese. Tie with kitchen twine. Heat the olive oil in the pan. Cook the fillet until browned on all sides. Cover the pan and place in the oven with the potatoes for the last 30 minutes.
For the herb-tomato vinaigrette, dice the tomatoes finely. Peel onion and finely dice. Rinse herbs, pat dry and finely chop. Mix vinegar with salt, pepper and olive oil. Peel garlic and squeeze through a press. Stir into the vinaigrette with the tomatoes, onion and herbs.
Remove the meat from the oven. Let rest for 10 minutes then slice. Slit the potatoes lengthwise. Serve meat with baked potatoes and vinaigrette.
