Pork tenderloin with rosemary and stuffed cheddar potatoes

ingredients

1 pk pork tenderloin 2 sprigs rosemary 2 tsp butter ground black pepper, salt oil

Stuffed potatoes

10 pcs potato 2 tsp room temperature butter 150 g cheddar cheese (grated) 3 cloves garlic parsley minced black pepper, salt

step

Firm meat and fantastic stuffed potatoes. This combination never disappoints.

1.

Wash the potatoes in their skins well and put them to boil in salted water. Let cool and cut in half.

2.

Use a spoon to scoop out the inside of the potatoes.

3.

Transfer the inside of the potatoes into a bowl. Add the crushed garlic, salt, ground black pepper and some chopped parsley. Mix well and add half of the grated cheese.

4.

Finish with two more teaspoons of room temperature butter.

5.

Fill the potatoes with the prepared potato filling.

6.

Place the rest of the grated cheese on top and bake at 200 degrees for approximately 12 minutes.

7.

Wash the pork tenderloin, pat dry and cut in half. Season well with salt and pepper on each side.

8.

Place a sprig of rosemary on top and heat the oil in a frying pan.

9.

Fry the brisket on each side, take off the heat and put a tablespoon of butter on each piece. Cover with tin foil and leave over a moderate heat to finish cooking.

10.

Slice the cooked meat and serve with stuffed potatoes. Excellent delicacy. Enjoy!