Stuffed Pork Tenderloin With Potato Croquettes And Baby Carrots - cooking recipe

Ingredients

175 g pack instant mashed potatoes
2 None eggs
5 tbsp breadcrumbs
200 g cream cheese
50 g sun-dried tomatoes, finely diced
1 tbsp dried oregano
2 None pork loin steaks (about 400g each), halved, slit cut along the length of one side
3 tbsp + 1 litre oil
12 None small young carrots, little of the green tops left on
100 ml whipping cream
1 tsp vegetable bouillon powder
1-2 tbsp cornflour
None None Fresh basil, for garnish

Preparation

Preheat the oven to 325\u00b0F. 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.
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.
Cook the carrots in boiling salted water for 8 mins. Heat 4 cups oil in a saucepan or deep fat fryer to 350\u00b0F. Fry the croquettes in portions until golden brown. Drain and set aside.
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.
Drain the carrots. Remove the string from the pork. Arrange on plates with the croquettes and sauce. Garnish with basil.