Stuffed pork filet
easy
70 mins
70 mins
Ingredients
- 2 Pork fillets (300 g each)
- 100 g Spring onions
- 1 washer (40 g) Toast
- 75 g Double cream cream cheese with herbs
- 1 Egg Yolk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g Bacon
- 1 Rosemary stalk
- 1-2 TABLESPOONS clarified butter
- 800 g baby carrots
- 800 g baby potatoes
- 200 ml Veal stock
- 1 slightly heaped Tsp cornstarch
- 7-10 Tbsp fresh herbs and pink berries
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the fillets and dab dry. For the filling, clean, wash and finely chop the spring onions. Grind the toast finely in a universal chopper. Mix cream cheese, spring onions, toast and egg yolk.
- 2
Season with salt and pepper. Press the fillets flat. Spread a fillet with the filling. Place a second fillet on top. Wrap with bacon and tie up with kitchen string. Push small stalks of rosemary under the thread.
- 3
Heat clarified butter in a frying pan. Fry the filled fillet for about 10 minutes. Season with salt and pepper. Deglaze with 1/4 litre water. Place the fillet on the fat pan of the oven and finish cooking in the preheated oven (electric: 200 °C/ gas: level 3) for 30-35 minutes.
- 4
After 20 minutes, deglaze with roast stock. In the meantime, peel the carrots so that some of the green remains and wash them. Peel the potatoes and wash them as well. Separately put them into boiling salted water and cook for 15-20 minutes.
- 5
Remove the roast from the fat pan and keep warm. Pour stock through a sieve. Fill up with veal stock, bring to the boil. Stir cornflour and some water until smooth and thicken the sauce with it. Bring to the boil again and season to taste with salt and pepper.
- 6
Serve fillet, vegetables, potatoes and sauce garnished and sprinkled with fresh herbs and pink berries
Nutrition Facts
560 kcal
40 g
23 g
46 g
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