For the stuffed pork tenderloins, slice the cutlets lengthwise, but do not cut through.
Prepare 3 pieces of plastic wrap.
Place the bacon on top, slightly overlapping.
Place the meat on top and season with salt and pepper.
Spread pesto, basil leaves and parmesan on top and roll up using the foil.
Place fillets in roaster and put in combigarer.
Cut the mushrooms and add them to the meat after 10 minutes.
After another 5 minutes, add half of the whipped cream.
Whisk the rest of the whipping cream with the soup and cornmeal and mix in after another 10 minutes.
Finish frying in the last 5 minutes.
Preparation Tip:
Setting DGC (5080):
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