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Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Stuffed Pork Tenderloin

Total Time: 1:30 hour    -    Difficulty: Medium

Nutritional value: 7/10

How to make Stuffed Pork Tenderloin?


Make sure to use the correct amounts when preparing the food.

Servings (default: 3)

  • 50 g shiitake mushrooms
  • 1 onion
  • 10 g butter or margarine
  • Pink crystal salt
  • colorful pepper from the mill
  • nutmeg
  • 3 sprig (s) of parsley
  • 20 g walnut kernels
  • 1 egg yolk
  • 1 teaspoon breadcrumbs
  • 400 g pork tenderloin
  • 2 tablespoons oil
  • 150 ml clear broth (instant)
  • 200 g red pepper
  • 1 yellow pepper
  • 1 clove (s) of garlic
  • 180 g thin ribbon noodles
  • 2 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tbsp honey


  • Wooden skewers
  • Kitchen twine
  • Garlic press
  • Sieve
  • Aluminum foil


Step 1


50 g shiitake mushrooms - 1 onion - 10 g butter or margarine - Pink crystal salt - colorful pepper from the mill - nutmeg - 2 sprig (s) of parsley - 20 g walnut kernels - 1 egg yolk - 1 teaspoon breadcrumbs - 400 g pork fillets

Clean and chop the shiitake. Peel onion and chop finely. Heat the fat in a pan. Fry the shiitake and half of the onion in it for about 3 minutes. Season with salt, pepper, and nutmeg and leave to cool in a bowl. Wash, pat dry and chop parsley. Finely chop walnuts as well. Mix the parsley, walnuts, egg yolks, and possibly breadcrumbs with the cooled mushrooms. Wash the pork tenderloin, pat dry, and cut deeply lengthways. Season with salt and pepper and fill with the mushroom and nut mixture.

Step 2

You need:

Wooden skewers - Kitchen twine


2 tablespoons oil - 150 ml clear broth - 1 red pepper - 1 yellow pepper

Stick the fillet with a wooden skewer and tie it with kitchen thread using a shoelace technique. Heat the oil in a pan and fry the pork tenderloin vigorously while turning. Deglaze with broth and stew covered for approx. 15 minutes. In the meantime, clean and wash the peppers and cut them into small cubes.

Step 3

You need:

Garlic press - Sieve- Aluminum foil


1 clove (s) of garlic - 180 g thin ribbon noodles

Peel the garlic and press it through a garlic press. Put the pasta in plenty of boiling salted water and cook for 9-10 minutes. Pour onto a sieve, rinse under cold water, drain, and keep warm. Wrap the pork fillet in aluminum foil and let it rest for about 5 minutes. Pour the gravy into a bowl and set it aside.

Step 4


2 tbsp olive oil - 1 tbsp vinegar - 1 tbsp honey

Heat the olive oil in the pan. Fry the paprika, garlic, and the remaining diced onions in it for about 4 minutes. Season with salt and pepper and deglaze with vinegar, honey, and gravy. Braise again for about 1 minute. Cut the pork tenderloin into slices. Twist the noodles into nests and arrange with the meat on a platter.

Step 5


1 sprig (s) of parsley

Spread the sweet and sour paprika vegetables in the noodle nests and serve garnished with parsley.


Nutritional values per serving

Daily nutrient percentage


658 kcal



41.8 g



27.3 g



65.7 g



118 μg


Vitamin B12

2.8 μg



4.1 mg



104 mg


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