Pork loin in a crispy ham-nut coat

Name: Pork loin in a crispy ham-nut coat
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 200 g Hazelnut kernels; 125 g unsalted macadamias; 1 collar flat leaf parsley; 1 Onion; 2 Pork fillets (approx. 350 g each); 3 TABLESPOONS + some olive oil; 7-10 Tbsp pepper, salt; 16–20 fine slices; 7-10 Tbsp raw ham; 1 Egg (Gr. M); 1 (approx. 800 g) Hokkaido Pumpkin; 2 Garlic cloves; 800 g baby potatoes; 500 g cherry tomatoes; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

200 g Hazelnut kernels
125 g unsalted macadamias
1 collar flat leaf parsley
1 Onion
2 Pork fillets (approx. 350 g each)
3 TABLESPOONS + some olive oil
7-10 Tbsp pepper, salt
16–20 fine slices
7-10 Tbsp raw ham
1 Egg (Gr. M)
1 (approx. 800 g) Hokkaido Pumpkin
2 Garlic cloves
800 g baby potatoes
500 g cherry tomatoes
7-10 Tbsp Kitchen yarn

Directions

1
Chop all nuts and roast them in a pan without fat while stirring and take them out. Wash parsley, shake dry, pluck off leaves and chop finely. Peel and finely chop the onion.
2
Wash the fillets and dab dry. Heat 1 tablespoon of oil in a frying pan. Brown the fillets in it all around. Season with pepper and remove. Sauté onion in hot frying fat.
3
Lay out half the ham - of which 2 slices are set aside - crosswise and overlapping to form a rectangle (approx. 25 x 30 cm). Extend each end with 1 of the set aside slices of ham.
4
Oil a grease pan. Preheat the oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Mix nuts, parsley, onion and egg. Spread about 1⁄4 of the nut mixture lengthwise in the middle of the ham platter.
5
Place 1 fillet on top. Spread approx. 1⁄4 of the nut mixture on the fillet. Place the slices of ham around it and tie them together with kitchen twine. Process the rest of the fillet, filling and ham in the same way. Place both fillet packs on an oiled fat pan and roast in the oven for about 45 minutes.
6
Pumpkin wash, halve, core and cut into thin slices together with the skin. Peel and chop the garlic and mash it with a fork. Mix with 2 tablespoons of oil and distribute around the fillets about 25 minutes before the end of cooking time.
7
Wash the potatoes and boil in water for about 20 minutes. Wash and halve the tomatoes. Drain and peel the potatoes. Add to the pumpkin with the tomatoes. Season with salt and pepper. Increase oven temperature to 150 °C.
8
Fry everything for another 20-25 minutes.