Oven‑Baked Stuffed Pork Tenderloin

Ingredients

• 4 Garlic cloves
• 150 g Herb Cream Cheese
• 8-10 shallots
• 1200 g pork tenderloin without the tip (2 pork tenderloins)
• salt, freshly ground black pepper
• 1 tsp thyme
• 200 g thinly sliced smoked ham
• butter (for greasing the pan)
• 400 g mixed mushrooms
• 200 g reduced‑fat cooking cream
• 250 ml white wine
• 125 ml meat broth
• 1 tbsp Bofrost Herb Profi herb mix
• 2 tbsp light sauce thickener
• aluminum foil

Instructions

1. 1.

   Peel and finely chop the garlic cloves. Mix the garlic with the herb cream cheese. Peel and roughly dice the shallots. Wash, skin, and pat dry the pork tenderloins. Cut a pocket on each side and fill them with the herb cream cheese mixture.

2. 2.

   Season with salt, pepper, and a touch of dried thyme. Wrap each tenderloin tightly in smoked ham slices. Grease a baking dish with butter and place the tenderloins inside.

3. 3.

   Add the frozen mushroom mix and the shallot cubes on top, then pour the cream, white wine, and meat broth over them. Cover the tenderloins with aluminum foil and bake in a preheated oven at 180 °C for about 50 minutes. Remove, transfer to a plate, and keep warm.

4. 4.

   Transfer the sauce to a pot, season with salt and pepper. Add the frozen herb mix, bring to a boil again, and stir in the sauce thickener. Slice the tenderloins and serve with the sauce.