Pork filet in bacon coat with red pesto

Name: Pork filet in bacon coat with red pesto
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 3 Shallots; 1 Garlic clove; 150 g dried soft organic tomatoes; 2-3 TABLESPOONS freeze-dried thyme; 7-10 Tbsp grated rind of 1 untreated lemon; 50 g red pesto (glass); 7-10 Tbsp freshly ground black pepper; 1.25 kg medium-sized potatoes; 75 g Butter; 7-10 Tbsp Salt; 75 g freshly grated Parmesan cheese; 2 large pork fillets (approx. 500 g each); 20 discs (200 g) smoked bacon; 750 g young carrots; 1 (approx. 1.2 kg) Romanesco; 2 TABLESPOONS Oil; 400 ml Vegetable stock; 5-7 TABLESPOONS dry sherry; 1 TEASPOON Cornstarch; 1 pinch Sugar; 7-10 Tbsp flocons d'amandes grillées et cerfeuil; 7-10 Tbsp possibly 4 wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

3 Shallots
1 Garlic clove
150 g dried soft organic tomatoes
2-3 TABLESPOONS freeze-dried thyme
7-10 Tbsp grated rind of 1 untreated lemon
50 g red pesto (glass)
7-10 Tbsp freshly ground black pepper
1.25 kg medium-sized potatoes
75 g Butter
7-10 Tbsp Salt
75 g freshly grated Parmesan cheese
2 large pork fillets (approx. 500 g each)
20 discs (200 g) smoked bacon
750 g young carrots
1 (approx. 1.2 kg) Romanesco
2 TABLESPOONS Oil
400 ml Vegetable stock
5-7 TABLESPOONS dry sherry
1 TEASPOON Cornstarch
1 pinch Sugar
7-10 Tbsp flocons d'amandes grillées et cerfeuil
7-10 Tbsp possibly 4 wooden skewers

Directions

1
For the filling, peel and finely dice the shallots. Peel garlic and chop very finely. Dice tomatoes very finely. Mix tomatoes, garlic, shallots, thyme, lemon peel and pesto well. Season with pepper
2
Peel the potatoes, wash and dab dry. Place the potatoes one after the other on a tablespoon and cut vertically with a sharp knife, up to the edge of the spoon, at a distance of approx. 3 mm
3
Melt the butter. Brush half of a baking tray very thinly with some butter. Place the potatoes on top with the incisions facing upwards, brush with about half of the butter and sprinkle with salt
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Brush with the remaining butter in between
5
Peel the carrots, leave some green and wash. Clean and wash Romanesco and cut the florets from the stalk
6
Dab meat dry. Make a hole from the ends of the fillets with a slim, pointed knife. Insert a spoon handle and widen the opening a little. Using the spoon, stuff the tomato mixture tightly into the fillets from both sides. If necessary, pin up the ends with wooden skewers. Season the meat all around with pepper. Wrap tightly with bacon
7
Heat the oil in a frying pan. Brown the meat all around. (Turn carefully, otherwise the bacon strips will come off.) Place on the tray with the potatoes. Sprinkle the potatoes with parmesan and fry for 25-30 minutes at the same temperature.
8
Put carrots in boiling salted water, bring to the boil and cook for about 10 minutes. Put Romanesco in boiling salted water, bring to the boil and cook for about 8 minutes
9
Deglaze frying pan with stock and sherry, bring to the boil and reduce over medium heat for about 5 minutes. Stir starch and 2 tablespoons of water until smooth. Stir into the boiling stock, simmer for about 1 minute. Season sauce with salt, pepper and sugar. Keep warm
10
Remove the meat from the oven, cover and let it rest for 3-4 minutes. Lift the carrots out of the water. Drain the Romanesco. Cut the meat open. Sprinkle meat with sauce, potatoes and vegetables as desired with flaked almonds and garnish with chervil on plates