Bacon-Wrapped Pork Tenderloin with Cream Cheese Filling
with walnut topping, haricots verts & baby potatoes
In haricots verts zitten belangrijke mineralen. Zo zorgt kalium voor het behoud van een gezonde bloeddruk en zowel ijzer als foliumzuur voor een energieker gevoel.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
25 g
Herbed cream cheese
(Contains Milk)
2 slice
Bacon
150 g
Haricots verts
½ piece
Onion
½ piece
Lemon
10 g
Chopped walnuts
(Contains Walnuts May be present Peanuts, Tree nuts, Sesame)
200 g
Pre-cooked halved baby potatoes [skin-on]
½ piece
Garlic
5 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 220°C.
- Crush or mince the garlic and transfer to a large bowl, along with the baby potatoes. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Transfer the baby potatoes to a parchment-lined baking sheet, being sure to leave enough space for the pork. Roast the baby potatoes for 20 - 23 minutes or until golden-brown, tossing halfway.
- Meanwhile, boil plenty of salted water in a pot or saucepan.
- Discard the tips of the haricots verts and boil gently for 4 - 6 minutes, then drain and set aside.
- Partially cut open the pork tenderloin lengthways so that you can open it like a book. Stuff it with the cream cheese and then wrap it in bacon.
- Heat a clean frying pan and fry the pork tenderloin for 3 - 4 minutes until evenly browned.
- Transfer the pork to an oven dish and roast for 10 - 12 minutes.
- Chop the onion and finely chop the parsley.
- Melt a knob of butter in the same pan you used for the pork and fry the onion with the haricots verts for 5 - 6 minutes.
- Zest the lemon and then cut into quarters.
- In a small bowl, combine the mayonnaise with half of the parsley and the juice of a quarter lemon per person. Season to taste with salt and pepper.
- In another small bowl, combine the walnuts with the lemon zest and the rest of the parsely.
- Serve the baby potatoes with the pork tenderloin and the haricots verts.
- Garnish with the walnut topping and serve with the mayonnaise sauce.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.