Coated pork fillet with pumpkin and potatoes

For 6 people
  • 200 g Hazelnut kernels
  • 125 g unsalted macadamia nuts
  • 1 bunch parsley
  • 1 onion
  • 2 Pork fillets (approx. 350 g each)
  • 5 EL Olive oil
  • Pepper
  • 300 g raw ham in thin slices (16–20 slices)
  • 1 Egg (size M)
  • 800 g small potatoes
  • 1 (approx. 800 g) Hokkaido pumpkin
  • 2 Garlic cloves
  • 500 g Vine tomatoes
  • Salt
  • Oil
  • Kitchen twine
105 minutes
light
1.
Chop nuts and put them in a Roast the pan for about 5 minutes, stirring constantly. Wash the parsley, shake dry, pluck the leaves from the stems and chop finely. Peel the onion and dice it finely
2.
Pat the meat dry. Heat 1 tablespoon of oil in a large pan and fry the fillets all around for about 5 minutes. Remove the fillets and season with pepper. Sauté the onion cubes in the hot frying fat for approx. 3 minutes
3rd
Lay out half of the ham slices, except for 2 slices, on the worktop to form a rectangle (approx. 25 x 30 cm), slightly overlapping . - At the end of each, extend with 1 of the ham slices that have been set aside
4.
Mix the nuts, parsley, onion and egg. Approx. Spread 1/4 nut mixture into a strip in the middle of the rectangle the length of the fillet. Place 1 fillet on the prepared ham platter and spread 1/4 nut mixture on the fillet. Wrap the fillet in the ham slices. Tie carefully with kitchen twine. Do the same with the rest of the fillet
5.
Place the meat on an oiled drip pan in the oven and bake it in the preheated oven (electric stove: 125 ° C / convection: 100 ° C / gas: unsuitable) cook for about 45 minutes. Wash the potatoes and cook in boiling water for about 20 minutes. Wash the pumpkin, cut in half, remove the seeds. Cut the pumpkin into wedges. Peel the garlic and press it through a garlic press. Wash the tomatoes, cut them in half and distribute them on the tray around the meat
6.
Heat 2 tablespoons of oil in a pan and fry the pumpkin in portions for about 5 minutes, turning. Season with garlic, salt and pepper. Peel the potatoes. Spread the pumpkin with the tomatoes on the tray. Heat 2 tablespoons of oil in the pan and fry the potatoes for about 10 minutes while turning until crispy. Season with salt and place on the baking sheetdistribute
7.
Increase the oven temperature to 150 ° C and cook for another 20–30 minutes. Arrange pork fillets, pumpkin, tomatoes and potatoes on a platter
1 person approx:
  • 900 kcal
  • 3780 kJ
  • 46 g protein
  • 65 g fat
  • 35 g carbohydrates

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