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{"id":1193,"date":"2015-05-12T15:36:16","date_gmt":"2015-05-12T13:36:16","guid":{"rendered":"http:\/\/www.sensiblerie.no\/?p=1193"},"modified":"2017-01-30T15:33:26","modified_gmt":"2017-01-30T14:33:26","slug":"stuffed-pork-tenderloin-green-veggies","status":"publish","type":"post","link":"https:\/\/www.sensiblerie.no\/stuffed-pork-tenderloin-green-veggies\/","title":{"rendered":"Stuffed Pork Tenderloin & Green Veggies"},"content":{"rendered":"Jeg er tydeligvis p\u00e5 en italiensk b\u00f8lge om dagen, og har n\u00e5 kokkelert meg frem til en lekker indrefilet av svin fylt med deilige, italienske smaker. Svin er et noks\u00e5 anonymt kj\u00f8tt, og beh\u00f8ver gjerne noen kraftige smakstilsettere. Balsamico og solt\u00f8rkede tomater er fullstappet med dette, og passer perfekt! Et lite tips n\u00e5r du tilbereder kj\u00f8ttstykket i ovnen, er \u00e5 plassere steketermometeret riktig, slik at det viser korrekt temperatur. Pga den fylte kjerne, f\u00e5r kj\u00f8ttet kortere steketid. Her er det derfor viktig \u00e5 f\u00f8lge med. Ellers er det bare \u00e5 si Buon Appetito!<\/p>\n
Ingredienser til ca 2 porsjoner
\nTidsbruk ca 30 min<\/p>\n
1 Indrefilet av svin (ca 400 g)
\n6 Solt\u00f8rkede tomater
\n4 Fedd hvitl\u00f8k
\n1 Neve fersk basilikum og timian
\n1\/2 ts salt og pepper
\n1 ss Sm\u00f8r eller margarin
\n3 ss Crema di Balsamico
\n1 ss Aceto Balsamico (Balsamicoeddik)
\n1\/2 Squash
\n1 Neve aspargesb\u00f8nner
\n1 Gr\u00f8nn paprika<\/p>\n
Aluiminiumsfolie, hygging og steketermometer<\/p>\n
<\/strong>Tips! Jeg er tydeligvis p\u00e5 en italiensk b\u00f8lge om dagen, og har n\u00e5 kokkelert meg frem til en lekker indrefilet av…<\/p>\n","protected":false},"author":1,"featured_media":1195,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[83,241,15,251,224],"tags":[116,26,108,58,100,181],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ca-30-min","category-middag","category-oppskrifter","category-ovnsbakt","category-svin","tag-ca-30-min-2","tag-gronnsaker","tag-middag","tag-soltorket-tomat","tag-squash","tag-svin"],"_links":{"self":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/comments?post=1193"}],"version-history":[{"count":3,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":1768,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/posts\/1193\/revisions\/1768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media\/1195"}],"wp:attachment":[{"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/media?parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/categories?post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sensiblerie.no\/wp-json\/wp\/v2\/tags?post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1. Sett stekeovnen p\u00e5 ca 200*C. T\u00f8rk av svinefileten og snitt den p\u00e5 langs, men ikke s\u00e5 den deler seg i to separate deler. Fyll den med solt\u00f8rket tomat, basilikum, timian og hvitl\u00f8k og sn\u00f8r fileten sammen igjen ved hjelp av hyssing.
\n2. Gni utsiden med salt og pepper og brun fileten lett i en oppvarmet pannen med litt sm\u00f8r eller margarin.
\n3. Legg et stykke aluminiumsfolie p\u00e5 kj\u00f8kkenbenken og legg kj\u00f8ttstykket i midten. Ha over 3 ss Crema di Balsamico og 1 ss Aceto Balsamico (Balsamicoeddik), sett i et steketermometer (obs! I kj\u00f8ttet, kjernen er n\u00e5 fylt.) og pakk inn slik at folien blir tett.
\n4. Stek indrefileten midt i ovnen i ca 15 min el til termometeret viser 68*C (lett rosa) el 75*C (gjennomstekt). La hvile i ca 10 min i folien etter steking, slik at ikke all kj\u00f8ttsaften renner ut n\u00e5r du skj\u00e6rer i det.
\n5. Mens kj\u00f8ttet steker i ovnen, kutt opp gr\u00f8nnsaker i passe store biter og stek dem p\u00e5 middels\/h\u00f8y varme i en panne eller grillpanne til de blir myke. Dryss over et par klyper fingersalt og litt olivenolje f\u00f8r servering. <\/p>\n
\n N\u00e5r du pakker ut kj\u00f8ttet fra aluminiumsfolien, ta vare p\u00e5 v\u00e6sken! Her har du en kjempe god sjysaus av balsamico og kraft fra svinekj\u00f8ttet. Denne er kjempegod \u00e5 ha over n\u00e5r du serverer. <\/p>\n","protected":false},"excerpt":{"rendered":"