Pork Tenderloin Wrapped in Dumplings on Roasted Vegetables

For the pork tenderloin wrapped in dumplings on roasted vegetables, preheat the oven to 180°C.

For the dumpling mixture, whisk skim milk with egg.

Place bread cubes in a bowl, pour the milk-egg mixture over them. Mix in whole wheat flour, season with salt, pepper, nutmeg and chopped parsley.

Let the mixture rest for about 10 minutes.

For the pork tenderloins, meanwhile, season pork loin roast whole with salt and pepper and sear on all sides in canola oil, remove from heat and let cool.

Place aluminum foil on top, spread dumpling mixture evenly on it in a rectangular shape. Place pork tenderloin on top of dumpling mixture and wrap in mixture so that the dumpling layer is the same thickness all around the meat. Seal aluminum foil.

Place the package on a baking sheet or in a large baking dish and roast in the preheated oven for about 40 minutes.

For the roasted vegetables, finely chop zucchini and carrots. Cut leeks into fine rings.

In a large pan or wok, roast the vegetables in canola oil for about 5 minutes, stirring constantly, season with salt and pepper.

Unwrap pork tenderloin in dumpling coat from aluminum foil, cut into slices.

Arrange these on roasted vegetables and serve.

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