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Stuffed sweet potato with pork tenderloin and bacon

recipe 50 min
Total 372 Kcal 37 g protein 37 g carbs 9 g fat

Ingredients for serving

  • 100 g Sweet potato, raw 1 x small, large, medium (100g)
  • 91 g Tomatoes, red, ripe, raw, year .. 0.5 x large whole (3" dia) (182g)
  • 12.5 g Onion, red, raw 0.13 x unit (100g)
  • 1.8 g chopped Garlic 0.25 x tbsp (7g)
  • 25 g Cheese, cottage, nonfat, ..
  • 10 g Parsley, fresh 1 x sprigs (10g)
  • 0 g Spices, pepper, black 0.5 x dash (0g)
  • 0 g Salt, table 0.5 x dash (0g)
  • 85 g Pork loin, Tenderloin, trimmed, .. 1 x loin, whole (85g)
  • 25 g Cheese, goat, soft type
  • 23.5 g Pancetta slices 0.5 x 8 slices (47g)
  • 1.5 g Chives, raw 0.5 x tbsp chopped (3g)
  • 1 g Spices, chili powder 0.5 x tsp (2g)

Instructions

  • First the sweet potato:
  • Pe-heat the oven to 200 degree C / 400 degree F
  • Scrub the potatoes and wash them
  • Prick a few holes into the potatoes with a fork
  • Sprinkle with some oil and place in an oven dish, let them bake in the oven for 45 minutes. They are ready when they are really soft inside.
  • To prepare the salsa:
  • Chop the tomato, garlic, onion and parsley.
  • Mix them with the cottage cheese and add pepper, some salt, pepper and a tsp of olive oil
  • To prepare the meat
  • Cut the tenderloin lengthwise to open just enough to stuff with the goat's cheese
  • Rub with pepper, salt, chillipepper and chives
  • Stuff the loin with goatscheese
  • Heat up a pan to high heat and add some oil
  • Grill the loins on all sides until nice and caramelised (6-9min). Also fry off the pancetta in the same pan.
  • If the loins are done, let them rest for about 5 minutes
  • To assemble the dish:
  • Stuff the sweet potato with the salsa
  • Top the loins with the pancetta slices
  • Enjoy!

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