Coated pork tenderloin with pumpkin and potatoes

Name: Coated pork tenderloin with pumpkin and potatoes
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 200 g Hazelnut kernels; 125 g unsalted macadamia nut kernels; 1 collar Parsley; 1 Onion; 2 Pork fillets (approx. 350 g each); 5 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 300 g raw ham in thin slices (16-20 slices); 1 egg (size M); 800 g baby potatoes; 1 (approx. 800 g) Hokkaido Pumpkin; 2 Garlic cloves; 500 g Vine tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 6

200 g Hazelnut kernels
125 g unsalted macadamia nut kernels
1 collar Parsley
1 Onion
2 Pork fillets (approx. 350 g each)
5 TABLESPOONS Olive oil
7-10 Tbsp Pepper
300 g raw ham in thin slices (16-20 slices)
1 egg (size M)
800 g baby potatoes
1 (approx. 800 g) Hokkaido Pumpkin
2 Garlic cloves
500 g Vine tomatoes
7-10 Tbsp Salt
7-10 Tbsp Oil
7-10 Tbsp Kitchen yarn

Directions

1
Chop the nuts and roast them in a pan for about 5 minutes, stirring continuously. Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Peel and finely chop the onion
2
Dab meat dry. Heat 1 tablespoon of oil in a large frying pan and fry the fillets for about 5 minutes. Remove the fillets and season with pepper. Sauté diced onions in hot frying fat for about 3 minutes
3
Lay out half of the ham slices, except for 2 slices, slightly overlapping on the work surface to form a rectangle (approx. 25 x 30 cm). -Extend each end with 1 of the slices of ham set aside
4
Mix nuts, parsley, onion and egg. Spread about 1/4 of the nut mixture to a strip in the middle of the rectangle along the length of the fillet. Place 1 fillet on the prepared ham platter and spread 1/4 nut mixture on the fillet. Whip the fillet into the ham slices. Tie carefully with kitchen twine. Do the same with the rest of the fillet
5
Place the meat on an oiled fat pan of the oven and cook in the preheated oven (electric cooker: 125 °C/ circulating air: 100 °C/ gas: unsuitable) for approx. 45 minutes. Wash the potatoes and cook in boiling water for about 20 minutes. Wash pumpkin, cut in half, remove seeds. Cut pumpkin into slices. Peel garlic and press it through a garlic press. Wash and clean the tomatoes, cut them in half and spread them on the baking tray around the flesh
6
Heat 2 tablespoons of oil in a frying pan and fry the pumpkin in portions for about 5 minutes each while turning. Season with garlic, salt and pepper. Peel the potatoes. Arrange pumpkin and tomatoes on the baking tray. Heat 2 tablespoons of oil in a frying pan and fry the potatoes for about 10 minutes, turning them until crispy. Season with salt and spread on the baking tray
7
Increase the oven temperature to 150 °C and cook for another 20-30 minutes. Arrange pork fillets, pumpkin, tomatoes and potatoes on a plate