John Myers
Stuffed Pork Fillet Ala Delphinchen
The perfect stuffed pork fillet ala delphinchen recipe with a picture and simple step-by-step instructions.
- 1 Pork tenderloin
- 2 Fresh mangoes
- 1 Fresh chicory
- 1 tsp Tomato paste
- 0,5 tsp Sweet mustard
- Curry powder
- Orange juice
- Rapeseed oil
- Toothpick, thread
- Salt and pepper
- We love the combination of meat and fruity. And so I tried something again. Preheat the oven to 180 ° C (or 200 ° C top and bottom heat).
- Peel the mangoes (you can do it quickly with a peeler), separate the pulp from the core and dice finely. Wash the chicory, clean it, cut it in half lengthways, remove the stalk and cut into bite-sized pieces.
- Puree a quarter of the mango cubes together with the tomato paste and sweet mustard and season with salt, pepper and curry powder. Mix the remaining mango cubes with the chicory pieces and set aside.
- Wash the pork tenderloin and pat dry well. Now cut the fillet lengthways so that you can open it. Knock everything flat. It is best to use a foil or similar in between so that the meat is not shredded. Season the fillet with salt and pepper.
- Then brush the fillet with the mango puree. Then place the mango and chicory mixture in the middle of the meat, fold everything up and secure with toothpicks and twine. (Nothing can fall out when searing.)
- Now fry the fillet in a pan in hot oil and then cook in the preheated oven for about 15 minutes.
- Let the finished fillet rest for about 5 minutes before slicing it. Potatoes go just as well as dumplings or rice. Buon appetit 🙂
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