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 washer Toast; 1 (approx. 300 g) Pork tenderloin; 7-10 Tbsp salt, pepper; 1 TABLESPOON Oil; 1 Onion; 1 collar Parsley; 500 g mixed mince; 300 g Mett; 2 TEASPOONS medium hot mustard; 1 TABLESPOON Tomato paste; 1 Egg (Gr. M); 200 g Currant jelly (glass); baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 washer Toast
1 (approx. 300 g) Pork tenderloin
7-10 Tbsp salt, pepper
1 TABLESPOON Oil
1 Onion
1 collar Parsley
500 g mixed mince
300 g Mett
2 TEASPOONS medium hot mustard
1 TABLESPOON Tomato paste
1 Egg (Gr. M)
200 g Currant jelly (glass)
baking paper

Directions

1
Soak bread in cold water. Dab meat dry, season with salt and pepper. Fry well all around in hot oil. Take out.
2
Peel and chop the onion. Wash and finely chop the parsley. Squeeze the bread well. Knead everything well with minced meat, ground pork, mustard, tomato paste, 1 teaspoon salt and egg.
3
Shape the mince 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 minced meat roll in a box or pie tin (25 cm long; approx. 1 l capacity), press it slightly into shape.
4
Bake in the preheated oven (electric oven: 225 °C/circulating air: 200 °C/gas: see manufacturer) for approx. 15 minutes. Turn down the temperature (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and bake for another 40-45 minutes.
5
Warm the jelly slightly and stir until smooth. Spread it on the mince pâté while still hot. Let it cool down.