Pork tenderloin with figs and stuffed portobello

Pork tenderloin with figs and stuffed portobello

Most people eat their pork tenderloin with a pepper cream sauce or a mushroom sauce, but believe me, this filled portobello with figs really is the ultimate taste sensation! So rich that it just makes you almost emotional!
Portobello mushrooms, also called giant mushrooms, are tasty, healthy and nutritious.
And also perfect for filling.

Ingredients for Pork tenderloin with figs and stuffed portobello:

serves 4:

4 small potatoes
4 portobello mushrooms
25 ml olive oil
1 small shallot, chopped
2 sprigs of thyme, leaves rusted
1.7 oz - 50 g gorgonzola, crumbled
1 oz - 25 g walnuts, chopped
For the lamb's lettuce:
4 tbsp corn oil
2 tbsp raspberry vinegar
3½ oz. - 100 g lamb's lettuce
For the pork tenderloin:
1½ lb - 680 g pork tenderloin
2 dried figs
3½ oz - 100 g feta
1.7 oz - 50 g of walnuts
1 tbsp balsamic vinegar
bake and fry margarine

How to make Pork Tenderloin with figs and stuffed portobello:

Peel the potatoes and cook them until tender. Let cool and cut into small cubes.

Remove the stems from the portobello mushrooms and chop them fine.

Heat a pan with some olive oil and sauté the shallot and portobello pieces in it.

Add the potato cubes and thyme and stir-fry briefly.

Season with pepper.
Brush the outside of the portobello mushrooms with olive oil.

Fill the mushrooms with the potato and mushroom cubes.

Divide the gorgonzola and chopped walnuts over it. Set aside for a while.
Cut the pork tenderloin lengthwise into a wide piece.

Cut the figs into quarters. Crumble the feta and roughly chop the nuts.

Divide the figs, feta and nuts over the pork tenderloin, sprinkle over the balsamic vinegar and fold (leave a space of 1 inch - 2 cm open, this will make the cheese and figs au gratin).

Tie a kitchen twine around the pork tenderloin to keep it together.

Place in the oven dish greased with Solo Liquid.
Preheat the oven to 180 ° C. First put the pork tenderloin in the oven for 15 to 20 minutes. You insert the portobellos in the last 10 minutes.
For the dressing, mix the oil with the vinegar.

Season with salt and pepper and add the dressing to the lamb's lettuce.

Serve the pork tenderloin with the portobello mushrooms and lamb's lettuce.

Delicious with potato croquettes.

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