Stuffed Pork Tenderloin with Potato Croquettes and Baby Carrots Recipe | Yummly

Stuffed Pork Tenderloin with Potato Croquettes and Baby Carrots

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  • 175 grams instant mashed potatoes (pack)
  • 2 eggs
  • 5 tablespoons breadcrumbs
  • 200 grams cream cheese
  • 50 grams sun dried tomatoes (finely diced)
  • 1 tablespoon dried oregano
  • 2 steaks (pork loin, about 400g each, halved, slit cut along the length of one side)
  • 3 tablespoons oil
  • 12 carrots (small young, little of the green tops left on)
  • 100 milliliters whipping cream
  • 1 teaspoon bouillon powder (vegetable)
  • 2 tablespoons cornflour
  • fresh basil (for garnish)
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    1. Preheat the oven to 325°F. Place the instant potatoes in a bowl, add 3 cups boiling water and stir. Allow to cool slightly. Beat 1 egg and stir into the potatoes. Form into 12 oval balls. Beat remaining egg in a shallow dish and place the breadcrumbs in a second dish. Roll the croquettes first in the egg, then in the breadcrumbs. Chill.
    2. In a bowl, mix the cheese, tomatoes and oregano. Season with salt and black pepper. Spoon into the slits in the pork and tie closed with kitchen string. Heat 3 tbsp oil in a large, non-stick frying pan. Sear the pork until browned all over. Place on a baking sheet and roast for 15 mins.
    3. Cook the carrots in boiling salted water for 8 mins. Heat 4 cups oil in a saucepan or deep fat fryer to 350°F. Fry the croquettes in portions until golden brown. Drain and set aside.
    4. Reheat the fat in the frying pan, add the cream and 1 2/3 cups water and bring to a boil. Stir in the bouillon and cornstarch. Bring to a boil and simmer for 1 min. Season with salt and black pepper.
    5. Drain the carrots. Remove the string from the pork. Arrange on plates with the croquettes and sauce. Garnish with basil.
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