Pork tenderloin with honey and walnut filling

Name: Pork tenderloin with honey and walnut filling
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Potatoes; 7-10 Tbsp Salt; 4 Pears (about 200 g each); 100 g Walnut kernels; 6 Branches of rosemary; 3 TABLESPOONS Oil; 50 g liquid honey; 2 Pork fillets (approx. 450 g each); 7-10 Tbsp Pepper; 6 discs Bacon (à approx. 15 g); 20 g Butter; 1 TABLESPOON Breadcrumbs; 450 g Leeks (leek); 1/2 (approx. 550 g) Hokkaido Pumpkin; 75 ml dark balsamic vinegar; 1 pinch Sugar; 20 g clarified butter; 7-10 Tbsp coarse salt; 7-10 Tbsp Kitchen yarn

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Potatoes
7-10 Tbsp Salt
4 Pears (about 200 g each)
100 g Walnut kernels
6 Branches of rosemary
3 TABLESPOONS Oil
50 g liquid honey
2 Pork fillets (approx. 450 g each)
7-10 Tbsp Pepper
6 discs Bacon (à approx. 15 g)
20 g Butter
1 TABLESPOON Breadcrumbs
450 g Leeks (leek)
1/2 (approx. 550 g) Hokkaido Pumpkin
75 ml dark balsamic vinegar
1 pinch Sugar
20 g clarified butter
7-10 Tbsp coarse salt
7-10 Tbsp Kitchen yarn

Directions

1
Peel the potatoes, wash them thoroughly, cut them in half depending on size and cook them in boiling salted water for about 25 minutes. Wash pears, halve them and place them on the fat pan of the oven with the cut surface facing upwards. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 1 1/4 hours
2
Roughly chop the nuts. Wash the rosemary, shake dry and pluck the needles from 3 twigs. Heat 1 tablespoon of oil in a pan and roast the nuts carefully while turning them. Add about half of the rosemary needles. Remove from the stove, stir in honey and allow to cool
3
Wash the meat and dab dry. Cut the fillets lengthwise with a sharp knife so that the thickness of the lower edge of the meat is about 1 cm. Unfold the fillets, place them next to each other on a work surface, season with salt and pepper
4
Spread the nut and honey mixture on top, fold the meat together. Wrap 3 slices of bacon around each and place 1 sprig of rosemary on each. Tie into shape with kitchen twine
5
Drain the potatoes, add butter and breadcrumbs to the potatoes. Briefly toss vigorously with closed lid, let cool off
6
Heat 2 tablespoons of oil in a frying pan and fry the meat thoroughly all around. Take the meat out of the roaster, deglaze the frying set with 400 ml water and vinegar, bring to the boil and simmer for about 8 minutes. Season sauce with salt, pepper and sugar. Approx. 45 minutes before the pears are done, place the meat on the fat pan
7
In the meantime clean and wash the leek and cut it into fine rings. Clean, wash and halve the pumpkin and remove the seeds. Cut the pumpkin into slices. Mix leek, pumpkin and remaining rosemary needles. About 30 minutes before the end of the baking time, add to the fat pan. Spread the sauce evenly over it, finish cooking
8
Heat clarified butter in a large pan, add potatoes. Fry over medium heat for about 12 minutes, turning, season with salt
9
Take the fat pan out of the oven, arrange meat, vegetables, sprinkled with coarse salt, pears and potatoes on a plate. Garnish with the rest of the rosemary branch