Pork tenderloin with honey-walnut stuffing

Name: Pork tenderloin with honey-walnut stuffing
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 100 g Walnut kernels; 5 Branches of rosemary; 4 TABLESPOONS Oil; 50 g liquid honey; 7-10 Tbsp salt, pepper, sugar; 2 (approx. 450 g) Rocks Leek; 1 (approx. 550 g) Small Hokkaido pumpkin; 2 Pork fillets (approx. 450 g each); 8-10 discs Bacon; 800 g medium-sized potatoes; 4 Pears (e.g. Williams Christ); 75 ml Balsamic vinegar; 2 TABLESPOONS Butter; 1 TABLESPOON Breadcrumbs; 2 TABLESPOONS clarified butter; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

hearty,Winter,oven dishes,Meat & Poultry,very easy,Meat,Vegetables,Potatoes,Pork,roast

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

100 g Walnut kernels
5 Branches of rosemary
4 TABLESPOONS Oil
50 g liquid honey
7-10 Tbsp salt, pepper, sugar
2 (approx. 450 g) Rocks Leek
1 (approx. 550 g) Small Hokkaido pumpkin
2 Pork fillets (approx. 450 g each)
8-10 discs Bacon
800 g medium-sized potatoes
4 Pears (e.g. Williams Christ)
75 ml Balsamic vinegar
2 TABLESPOONS Butter
1 TABLESPOON Breadcrumbs
2 TABLESPOONS clarified butter
7-10 Tbsp Kitchen yarn

Directions

1
Roughly chop the nuts. Wash the rosemary, dab dry and remove the needles from 3 twigs. Fry nuts and half of the rosemary needles in 1 tablespoon of hot oil. Remove from heat, stir in honey. Season with salt and pepper.
2
Let it cool down.
3
Clean the leek, wash thoroughly and cut into thin rings. Remove seeds from the pumpkin with a spoon. Wash pumpkin, cut into quarters and remove seeds with a spoon. Cut the pumpkin with skin into 2 cm wide slices.
4
Mix the vegetables with the remaining rosemary, 2 tablespoons of oil, salt and pepper.
5
Dab the fillets dry and cut them with a knife lengthwise slightly deeper than the middle. Unfold the fillets, spread the nut mixture on top and fold them back up again. Wrap 4-5 slices of bacon around each fillet.
6
Tie up with kitchen twine, also tie up 1 rosemary twig each.
7
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cover and cook in salted water for about 20 minutes.
8
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash, halve and core the pears. Heat 1 tablespoon of oil in a large pan and fry the meat thoroughly all around. Remove and put the pan aside.
9
Place the fillets on a fat pan (deep baking tray). Spread the vegetable mixture around it. Place the pears on the vegetables with the cut surface facing upwards. Roast in a hot oven for 40-45 minutes.
10
Add 400 ml of water and vinegar to the frying pan, bring to the boil and simmer for 8-10 minutes. Season to taste with salt, pepper and 1 pinch of sugar, pour onto the vegetables.
11
Drain the potatoes, add butter and breadcrumbs. With the lid closed, toss briefly and vigorously. Heat clarified butter in a large pan. Fry the potatoes at medium heat for about 10 minutes until golden brown all around.
12
Do everything. Add the brew.