Stuffed pork tenderloin with bacon and walnut pesto

Ingredients

Directions

1. 1

   Wash the parsley, shake dry. Pluck the leaves and chop them, except for something to garnish. Also chop walnut kernels and grate Parmesan coarsely. Process everything in the universal chopper with 6 tbsp. oil to a pesto. Season to taste with salt and pepper. Clean and wash the broccoli and divide into florets. Cover and cook in boiling salted water for about 8 minutes. Pour off, rinse with cold water and collect the boiling water

2. 2

   Wash the meat and dab dry. Cut the meat approx. 4 times on one side approx. 2 cm deep. Spread about half of the pesto in the incisions. Halve each slice of bacon and press it carefully into the incisions. Heat 2 tablespoons of oil in a frying pan. Sauté the fillets in it thoroughly all around. Place in an ovenproof dish. Cook in a preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) for approx. 20 minutes

3. 3

   Wash and peel the potatoes and cut them into slices. Heat 2 tablespoons of oil in a large, coated frying pan. Fry the potatoes at medium heat, turning several times, for about 20 minutes until golden brown. Season with salt and pepper. Melt butter in a saucepan, dust with flour and sauté while stirring. Add 400 ml of collected cooking water and cream while stirring. Bring to the boil, stir in stock. Let everything simmer for about 5 minutes, season with salt and pepper

4. 4

   Add the broccoli to the sauce and warm it up. Let the meat rest for a short time. Serve with the broccoli and potatoes. Garnish with parsley. Add the rest of the pesto