Mozzarella-Stuffed Pork Tenderloin
with spaghetti in courgette & tomato sauce
Al dente tip! Kook ruim water en zorg dat het goed aan de kook is - dan blijft het koken wanneer je de pasta toevoegt en kun je nauwkeuriger timen.
Tags:
Family
•High Protein
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
½ bulb(s)
Mozzarella
(Contains Milk)
½ sachet(s)
Italian seasoning
½ piece
Courgette
90 g
Spaghetti
(Contains Wheat May be present Lupin, Egg, Mustard, Soy)
1 piece
Pork tenderloin
(May be present Gluten, Milk, Mustard, Celery, Soy)
100 g
Passata
Not included in your delivery
2 teaspoon
Balsamic vinegar
1 tablespoon
Olive oil
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3282 kJ
Calories784 kcal
Fat27.1 g
Saturated Fat10.8 g
Carbohydrate83.2 g
Sugar16.9 g
Dietary Fiber6.5 g
Protein49.5 g
Salt1.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Cocktail Sticks
•Paper Towel
•Pan
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 200°C.
- Slice the mozzarella. Pat the pork tenderloin dry with kitchen paper and cut it partially open.
- Season inside and out with salt and pepper, then fill each tenderloin with two slices of mozzarella.
- Drizzle the mozzarella with half of the balsamic vinegar, then close the pork tenderloin, using cocktail sticks or toothpicks to secure it.
2
- Chop the onion and crush or mince the garlic. Dice the courgette.
- In a small bowl, combine the garlic with half each of the olive oil and Italian seasoning.
- Transfer the pork to an oven dish and top with the garlic oil, then roast for 15 - 20 minutes.
- Boil plenty of salted water in a pot or saucepan and cook the spaghetti for 10 - 12 minutes. Reserve some of the pasta water, then drain and set aside.
3
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the onion for 2 - 3 minutes, then add the courgette and fry for 3 - 4 minutes.
- Add the passata and the rest of the Italian seasoning, then stew for 2 minutes.
- Deglaze with the rest of the balsamic vinegar, then stir in the sugar.
- Lower the heat and add 30ml pasta water per person. Season to taste with salt and pepper, then allow to simmer until serving.
4
- Take the pork out of the oven.
- Stir any residual cooking juices from the oven dish into the tomato sauce.
- Transfer the spaghetti to the sauce and toss well to combine.
- Serve the spaghetti on plates, topped with the pork tenderloin and the rest of the mozzarella.