Minced pâté with fillet core

Name: Minced pâté with fillet core
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 Pork tenderloin (approx. 300 g); 7-10 Tbsp Salt; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 25 g Toast; 1 Onion; 1 collar Parsley; 500 g mixed minced meat; 300 g Pork sausage; 2 TEASPOONS medium hot mustard; 1 TABLESPOON Tomato paste; 1 egg (size M); 200 g Currant Jelly; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 Pork tenderloin (approx. 300 g)
7-10 Tbsp Salt
1 TABLESPOON Oil
7-10 Tbsp Pepper
25 g Toast
1 Onion
1 collar Parsley
500 g mixed minced meat
300 g Pork sausage
2 TEASPOONS medium hot mustard
1 TABLESPOON Tomato paste
1 egg (size M)
200 g Currant Jelly
baking paper

Directions

1
Dab meat dry, season with salt. Heat the oil in a hot pan and fry the fillet thoroughly all around. Remove and season with pepper. Soak the bread in cold water. Peel and finely chop the onion. Wash parsley and shake dry. Pluck off leaves and chop finely. Put something aside for garnishing. Squeeze the bread well. Knead well with minced meat, ground pork, onion, parsley, mustard, tomato paste, 1 teaspoon salt and egg.
2
Form the minced dough on a piece of baking paper into a rectangular, flat plate (approx. 25 x 30 cm). Place the fillet on top and roll up. Put the chopping roll in a box or pie tin (approx. 25 cm long; 1.1 litre capacity) and press it down slightly. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce heat (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and cook for another 40-45 minutes
3
Warm the jelly very slightly and stir until smooth. Spread it on the mince pâté while still hot. Let it cool down. Sprinkle with parsley. Serve with a fresh salad
4
Waiting time approx. 1 hour