Pork tenderloin with bacon & nut pesto
easy
90 mins
90 mins
Ingredients
- 1 large bunch of flat parsley
- 2-3 tablespoons (30 g) Walnut kernels
- 25 g Parmesan (piece)
- 10-11 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 500 g Broccoli
- 750 g waxy potatoes
- 2 Pork fillets (approx. 350 g each)
- 8 discs Bacon (breakfast bacon)
- 2 tablespoons (approx. 30 g) Butter
- 2 heaped tablespoons (40 g) Flour
- 100 g Whipped cream
- 1 TEASPOON Vegetable broth
Directions
- 1
Wash and pluck the parsley and put something aside for garnishing. Chop the rest. Chop the nuts as well. Grate cheese. Chop everything in the universal chopper. Let 6-7 tablespoons of oil gradually run in.
- 2
Season nut pesto with salt and pepper.
- 3
Clean and wash the broccoli and cut it into florets. Peel, wash and slice the potatoes.
- 4
Dab the fillets dry and halve each one. Cut each into 4 x 2-2.5 cm deep (see below). Season with pepper. Spread about half of the pesto into the incisions. Halve the bacon slices and put them in.
- 5
Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes at medium heat for about 20 minutes until golden brown. Turn more often, season with salt and pepper.
- 6
Heat 2 tablespoons of oil in an ovenproof pan (see tips). Carefully fry the fillets vigorously all around. Bake in a preheated oven (electric range: 150 °C/circulating air: 125 °C/gas: level 1) for about 20 minutes.
- 7
Boil broccoli in approx. 1⁄2 l - cover with salted water and cook for 5-6 minutes. Pour off, collect the cooking water and measure approx. 400 ml. Heat butter. Sweat flour in it. Stir in cream, broccoli water and stock, bring to the boil.
- 8
Simmer for about 5 minutes, season to taste. Add broccoli to the sauce.
- 9
Arrange the pork tenderloin with any roast stock, creamed broccoli and potatoes. Garnish with the remaining parsley. Add the rest of the nut pesto.
Nutrition Facts
870 kcal
34 g
56 g
52 g
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