Stuffed pork fillet with leaf salad

Name: Stuffed pork fillet with leaf salad
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 100 g Shallots; 2-3 stem(s) fresh thyme; 40 g Ricotta cheese; 10 g Butter or margarine; 1 package (25 g) frozen onion with garlic; 1 (approx. 300 g) Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 2 untreated lemon slices; 1 collar (60 g) Rocket; 1/2 (approx. 50 g) small head radicchio; 75 g Frisée salad; 1 Summer orange (preferably untreated); 7-10 Tbsp Cayenne pepper; 100 ml clear broth (instant); 3 TABLESPOONS dry white wine; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

100 g Shallots
2-3 stem(s) fresh thyme
40 g Ricotta cheese
10 g Butter or margarine
1 package (25 g) frozen onion with garlic
1 (approx. 300 g) Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
2 untreated lemon slices
1 collar (60 g) Rocket
1/2 (approx. 50 g) small head radicchio
75 g Frisée salad
1 Summer orange (preferably untreated)
7-10 Tbsp Cayenne pepper
100 ml clear broth (instant)
3 TABLESPOONS dry white wine
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Peel the shallots. Wash the thyme, dab dry, pluck the leaves from the stalks and chop. Crumble the ricotta. Heat the fat in a frying pan, briefly braise the thyme and the onion-garlic mixture in it. Remove from the pan and mix with ricotta. Wash the pork tenderloin, dab dry and cut lengthwise.
2
Season with salt and pepper and add the filling to the fillet. Pin and tie up. Heat 2 tablespoons of oil in a frying pan, fry the pork tenderloin all around and finish frying at low to medium heat. After half the frying time, add shallots to one half and lemon slices. In the meantime, clean and wash the salad and pluck into pieces. Drain on a sieve. Wash the orange thoroughly and grate half of the peel. Halve the orange and squeeze it. Finely dice the remaining shallot. Mix orange juice and peel, shallot, some salt and cayenne pepper. Finally, fold in the remaining oil. Remove the pork tenderloin from the pan and deglaze the roast with stock and wine.
3
Halve the orange and squeeze it. Finely dice the remaining shallot. Mix orange juice and peel, shallot, some salt and cayenne pepper. Finally, fold in the remaining oil. Remove the pork tenderloin from the pan and deglaze the roast with stock and wine. Simmer for 1-2 minutes and season with salt and pepper. Cut pork fillet into slices and arrange on plates together with salad. Pour sauce over the meat, add vinaigrette extra to the salad