Meat: Fillet of Pork in Nut and Ham Coating

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 207 kcal


  • 1 Pork fillet about 500g
  • 1 tbsp Oil
  • Salt and pepper
  • 1 Fresh onion
  • 100 g Chopped hazelnuts
  • 1 bunch Fresh smooth parsley
  • 1 Egg
  • 8 - 10 thin slices Black Forest ham
  • 1 Hokkaido pumpkin approx 800g
  • 2 cloves Fresh garlic
  • 3 tbsp Oil
  • 400 g Potatoes (triplets)
  • 300 g Cherry tomatoes


  • Peel off the onion and dice finely. Wash the parsley, shake dry and chop the leaves. Wash and quarter the pumpkin, remove the seeds and the fibrous skin and cut into thin wedges. Peel and chop the garlic. Wash the potatoes, cook in water for 15-20 minutes, drain and peel. Wash and quarter the tomatoes.
  • Roast the nuts in a pan without fat and remove them.
  • Wash the fillet, pat dry, fry all over in hot oil, pepper and remove. Allow the onion cubes to become translucent in the frying fat.
  • Mix the nuts, parsley, onions and egg
  • Preheat the oven to 100 ° C fan oven
  • Spread out half of the ham slices, overlapping each other. Spread half of the nut mixture in the middle (see photo). Place the fillet on top and distribute the rest of the nut mixture on top and place the ham firmly around it. Wrap it with kitchen twine if necessary.
  • Place the fillet in a large ovenproof dish or pan and fry for 45 minutes at 100 ° convection. After about 20 minutes, mix the pumpkin wedges and the garlic with 3 tablespoons of oil and spread around the fillets.
  • Mix the potatoes and tomatoes, season with salt and pepper, add to the pumpkin. Roast at 150 ° C for another 25 minutes.
  • Carefully remove the fillet, let it rest for a few minutes and cut open. Stir the vegetables, season with salt and pepper if necessary and serve with the meat.


Serving: 100gCalories: 207kcalCarbohydrates: 8.4gProtein: 2.9gFat: 18.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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