Pork stuffed with vegetables, parsley sauce & mashed sweet potato: gourmet recipes

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Today’s recipe is very healthy: ideal for people that play sports or pay attention to what they eat. The most difficult part of this recipe is how to stuff the pork. To help you, look at the photos I posted in the recipe, they will show you the easiest way to stuff the pork. The caul fat will allow you to close the meat and keep the vegetables inside. You will easily find the caul fat in a butcher.

Ingredients to make the pork stuffed with vegetables, parsley sauce & mashed sweet potato recipe

recipe for 6 people

Pork stuffed with vegetables

• 2 pork tenderloins
• 230 g (1 cup) mushrooms
• 1 onion
• 1 red pepper
• 7 french shallots
• 175 ml (3/ 4 cup) of cream
• 250 g (1 cup) caul fat
• Salt, pepper, olive oil

Parsley sauce

• 3 cups of chicken stock
• ½ bunch of parsley
• 5 cloves of garlic
• salt and pepper

Preparation of the pork stuffed with vegetables, parsley sauce & mashed sweet potato

Peel the onions, clean mushrooms, peppers, shallots. Cut all vegetables into cubes and sauté for 3-4 minutes in a pan with olive oil. Add the cream and cook until it evaporates then place aside.

Cut the tenderloins into three pieces.

Slice each piece into wallet-sized pieces, flatten each piece of meat, adding the vegetables in the center of the meat.

Wrap the meat around the vegetables, then wrap around the meat with the caul fat. Cook the pork in a frying pan for 2 minutes on each side (to brown it) and finish cooking in the oven at 370 ° F/ 187 ° C for 20 minutes.

Preparing the sauce
In a pan, bring the broth and garlic to a boil. Add the parsley and cook for 4 minutes, then blend the ingredients. Add salt and pepper and thicken the sauce if necessary.

Suggestions:

To accompany this dish you can make mashed sweet potato, accompanied by zucchini.

What wine to serve with this lovely pork stuffed with vegetables, parsley sauce & mashed sweet potato?

This one is easy, choose a medium-bodied red wine with plenty of flowers and bold tannins, like the Satirello, a good beefy Sangiovese of Romagna, from Diavoletto winery.

If you want to pair a cocktail, the Americano is the answer.

Recipe courtesy of Lionel Flaget.