John Myers
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Filet of Pork in Batter with Philadelphia and Pistachios with Glazed Carrots
The perfect filet of pork in batter with philadelphia and pistachios with glazed carrots recipe with a picture and simple step-by-step instructions.
pork tenderloin
- 1 Pork fillet about 500g
- 2 tbsp Rapeseed oil
- 100 g Salted, peeled pistachios
- 1 bunch Parsley
- 100 g Philadelphia
- 1 Egg
- 1 Rectangular, rolled puff pastry
- 80 g Bacon in strips
- Salt and pepper
Pork fillet in batter
- Season the fillet with salt and pepper. Fry in the oil for about 5 minutes. Let cool down.
- Do not grind the pistachios too finely in the cutter. Chop the parsley. Sprinkle both on a piece of cling film. Brush the fillet all around with cream cheese. Place on top of the herb-pistachio mixture, wrap, press the mix down lightly. This is how the fillet is breaded in a simple way.
- Preheat the oven to 200 ° C.
- Whisk the egg. Lay out the dough, brush the edges with egg. Place the bacon slices slightly overlapping in a lane on the dough.
- Remove the fillet from the cling film, place on the bacon and wrap in the batter. Seal the edges well. Place the fillet on a baking tray lined with baking paper. Garnish with leftover pastry if you like. Brush with the egg twice.
- Bake in the middle of the oven for 25-30 minutes. Let rest in the switched off and open oven for approx. 10 minutes. Cut the fillet into thick slices.
Carrots:
- Wash and peel the carrots. Cut the carrots into quarters lengthways and into sticks approx. 3 cm long. Sauté the carrots with the sugar in butter over a medium heat.
- Deglaze with broth. Add enough liquid to just cover the carrots. Cover and simmer for about 7 minutes.
- Remove the lid and let the liquid simmer like a syrup. Move the vegetables carefully to create a nice shine. Serve the glazed carrots.
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