Pestomörbrad with tomato salad

  • 4-8 pcs.
Rated 4 out of 5


  • 700 g pork tenderloin
  • 1 jar of bell pepper pesto
  • 1 jar sun-dried tomatoes
  • 150 g fresh mozzarella cheese
  • 250 g sliced bacon
  • 4 tomatoes
  • 100 g parmesan cheese
  • Svansø Organic extra virgin olive oil
  • Svansø Red balsamic vinegar
  • 1 kg small, cleaned potatoes
  • 1 jar marinated garlic with chili and paprika
  • Spiced butter and fresh basil for garnish
  • Cotton cord


1. Cut the mozzarella cheese into strips and mix it with the pepper pesto and half of the sun-dried tomatoes.

2. Cut the tenderloin lengthwise and place the pesto mixture.

3. Close the tenderloin and wrap first with bacon and then with cotton string.

4. Place the potatoes on a baking tray and cover with the drained garlic and olive oil.

5. Bake at 225°C for about 30 minutes.

6. Brown the tenderloin in a pan with olive oil and finish roasting in the oven until the meat juices run clear.

7. Cut the tomatoes into suitable pieces and mix with the remaining half of the sun-dried tomatoes.

8. Mix the olive oil and balsamic vinegar in a 1:1 ratio and pour over the tomatoes.

9. Cut the finished tenderloin into slices and arrange with potatoes and tomato salad.

10. Garnish with herb butter, fresh basil and Parmesan.


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