John Myers
Pork Fillet Filled with Goat Cream Cheese in Courgette Coating on Mashed Potatoes
The perfect pork fillet filled with goat cream cheese in courgette coating on mashed potatoes recipe with a picture and simple step-by-step instructions.
- 250 g Pork tenderloin parried cleanly
- 4 Pc. Zucchini slices of 3 mm
- 4 Pc. Lardos
- 120 g Goat cream cheese
- Salt
- Pepper from the grinder
- Extra virgin olive oil
- 350 g Floury potatoes, peeled
- 1 Chopped garlic
- 20 g Diced vegetable onions
- 200 ml Cream
- 1 Bd Rocket, cleanly cleaned
- 25 g Butter
- 3 tablespoon Olive oil fruity
- Fleur de Sel sea salt
- Fry the zucchini slices on both sides in a little olive oil, remove them and pat dry on kitchen paper. Fry the fillet in the same oil all over. Also remove and season with salt and pepper.
- Cut the fillet every 2 cm crosswise, but do not cut through. Fill with goat cheese. Wrap the fillet first in the bacon slices and then in the courgette slices. Fry again in olive oil, first on the seam side all around. In the oven at 140 degrees for about 10 Cook -15 min. Until pink.
- Put the potatoes with the garlic and the onion cubes in a saucepan and top with the cream. Cook for about 20 minutes. Coarsely mash. Work in the butter and olive oil. Season to taste with fleur de sel and pepper. Fold in the rocket and serve in the center of the plate. Slice the fillet and place on top.
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