John Myers
Contents
show
Ingredients
- 1 piece Pork tenderloin
- Approx. 400-450 grams
- 75 g Prosciutto
- Cotto
- 75 g Mozzarella
- Salt
- Black pepper from the mill
- Sweet paprika
- 1 piece Chicken egg fresh
- 2 tablespoon Flour
- 50 g Breadcrumbs
- 2 tablespoon Clarified butter
- 1 tablespoon Oil
Instructions
- Wash the fillet and pat dry with paper towels. Remove skin and vision if necessary.
- Press it a little flat and cut a deep pocket in the middle. (Start approx. 2 cm behind the thinner end and cut to approx. 2 cm before the end of the meat). Season the meat inside with salt, pepper and paprika (salt sparingly, the ham already has some of it).
- Remove the mozzarella from the brine, drain and cut into slices (approx. 0.5 cm), place on the ham and roll up. Wrap the whole thing in the 2nd slice of ham and put it in the fillet pocket.
- Seal the bag with roulade needles or toothpicks. Cut off the thin ends of the fillet and season with salt, pepper and paprika.
- Set up a roadway. Put the flour, egg and breadcrumbs in the dividers.
- Whisk the egg, possibly add a little whipped cream. Now cover the meat with the breading (flour, egg, breadcrumbs). Press the breading down a little and make sure that the sealing area is sufficiently breaded.
- Heat the butter lard in the pan and fry the meat for about 10 minutes on all sides. Preheat the oven to 80 degrees circulating air. Put 1 tablespoon of oil in a baking dish and put in the oven.
- Remove the meat from the pan, place it in the baking dish and cook in the preheated oven for about 50-60 minutes. Approx. 10 minutes before the end of the cooking time, increase the temperature to 120 degrees.
- Place the fillet on a platter, remove the needles and cut in half. Arrange on the plate and enjoy.
- Good luck and bon appetite!
Nutrition
Serving: 100gCalories: 406kcalCarbohydrates: 23.3gProtein: 11.5gFat: 29.9g
