Preparation (10 steps)

Chop the onion

Thermomix® Setting

3 sec/Speed 5

Peel and quarter 1 small onion and place in the mixing bowl. Chop for 3 sec/speed 5. Scrape down the sides with the spatula.

Prepare the mushroom-nut filling

Thermomix® Setting

5 min/248°F/Linkslauf Speed 1 120 Reverse

Add 2 tbsp butter to the mixing bowl and melt for 3 min/120°C/speed 1. Add 200 g diced shiitake mushrooms, the chopped onion, and 30 g roughly chopped hazelnuts, as well as 30 g roughly chopped walnuts and sauté for 5 min/120°C/Reverse/speed 1.

300

Complete the filling

Thermomix® Setting

20 sec/Speed 3

Let the mushroom-nut mixture cool slightly. Add 1 egg (M), 1 tbsp crème fraîche, 1 tbsp grated Parmesan cheese, and 2 tbsp whole wheat breadcrumbs. Season with pepper and salt and mix for 20 sec/speed 3.

Prepare the pork tenderloin

Cut 500 g pork tenderloin lengthwise with a knife to flatten it and season with pepper and salt on both sides.

Fill and wrap the pork tenderloin

Spread the prepared pork tenderloin with the mushroom-nut mixture and roll up tightly. Wrap with 12 slices of bacon and secure with roulade needles.

Sear the meat

Heat 2 tbsp rapeseed oil in a large pan and sear the meat on all sides. Continue frying over medium heat for about 10 minutes. Remove meat from the pan and let rest, covered, for 10 minutes. Leave the roasting juices in the pan.

Chop the shallot

Thermomix® Setting

3 sec/Speed 5

Peel and quarter 1 shallot and place in the mixing bowl. Chop for 3 sec/speed 5. Scrape down the sides with the spatula.

Prepare the sauce

Thermomix® Setting

10 min/Varoma/Speed 1 Varoma

Place the roasting juices from the pan together with the chopped shallot in the mixing bowl and sauté for 3 min/120°C/speed 1. Add 200 ml red wine, 2 tbsp balsamic vinegar, and 400 ml vegetable broth. Reduce for 10 min/Varoma/speed 1 without the measuring cup. Season with pepper and salt and mix for 10 sec/speed 4.

600