Stuffed pork tenderloin with minced meat and figs

Name: Stuffed pork tenderloin with minced meat and figs
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 60 g Pine nuts; 60 g fat bacon; 150 g dried figs; 5 Garlic cloves; 200 g Ground pork; 1 Egg (Gr. S); 1 knife tip Cinnamon, nutmeg and clove powder; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 800 g Pork tenderloin (if necessary, have the butcher cut open flat); 3 Twigs of thyme and rosemary; 4 Bay leaves; 2 TABLESPOONS Lard; 1⁄4 l dry white wine; 2 TABLESPOONS ground almonds (without skin); 1 baby onion; 750 g Tomatoes; 1 collar Parsley; 2 TABLESPOONS Olive oil; 7-10 Tbsp Kitchen yarn

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

60 g Pine nuts
60 g fat bacon
150 g dried figs
5 Garlic cloves
200 g Ground pork
1 Egg (Gr. S)
1 knife tip Cinnamon, nutmeg and clove powder
7-10 Tbsp Salt
7-10 Tbsp Pepper
800 g Pork tenderloin (if necessary, have the butcher cut open flat)
3 Twigs of thyme and rosemary
4 Bay leaves
2 TABLESPOONS Lard
1⁄4 l dry white wine
2 TABLESPOONS ground almonds (without skin)
1 baby onion
750 g Tomatoes
1 collar Parsley
2 TABLESPOONS Olive oil
7-10 Tbsp Kitchen yarn

Directions

1
Roast pine nuts. Cut bacon and figs into fine cubes. Peel and dice 1 garlic clove. Knead everything with minced meat, egg, cinnamon, nutmeg, cloves, salt and pepper. Brush the fillet with the minced meat mixture.
2
Roll up tightly from the long side and tie into shape. Season with salt and pepper.
3
Wash the thyme, rosemary and bay leaf and place in an ovenproof dish. Place the roulade on top. Melt the lard. Spread some liquid lard on the meat. Roast in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 1 hour.
4
After about 30 minutes add wine. Brush the meat from time to time with remaining lard. 10 minutes before the end of the cooking time, stir the almonds into the stock.
5
Peel the onion and 4 cloves of garlic, wash the tomatoes, dice everything. Wash and chop the parsley. Heat the oil. Fry onion and half of the garlic. Steam the tomatoes for 2-3 minutes. Grind parsley and the rest of garlic in a mortar to a paste.
6
Season with salt and pepper. Add to the tomatoes and simmer for about 1 minute. Season to taste. Cut the meat open. Arrange everything. Serve with boiled potatoes. Drink tip: red wine, e.g. Tempranillo from the village of Binissalem.