John Myers
Pork Fillet in coat
The perfect pork fillet in coat recipe with a picture and simple step-by-step instructions.
- 600 g Pork tenderloin
- 1 Pc. Garlic cloves
- 2 tbsp Butter
- 2 tbsp Chopped basil -fresh
- 5 tbsp Grated Parmesan cheese
- 6 Discs Parma or Schwarzwalderschinkeno Knochensch.
- 500 g Green beans
- 500 gr Potato
- 60 g Cream – For mashed potatoes, possibly nutmeg
- 1 Pc. Small onion
- 1 Pc. Radichio
- Salt, pepper, salt
- 30 g Almond leaves / armed
- Preheat the oven to 160 ° C
- Remove the fat and the meat from the meat, dry it, salt it and fry it in a pan in hot oil for 8 minutes. Take out. Cool slightly. Chop the garlic very finely. Mix butter and basil, Parmesan, salt, pepper and garlic to a mixture.
- Lay the ham on the table, overlapping, spread the basil mix on top. Put the meat on top and roll it up. Place in the appropriate roaster and let simmer in the oven for about 40 minutes.
- Wash the beans and cook in boiling water until they are firm to the bite (about 10 minutes). Peel and dice the potatoes and boil them in salted water until soft (drain the water) – then mash. Add the butter and cream and process into a mass (keep warm). Add the almond leaves and mix carefully.
- Clean the radicchio, cut in half into strips. Dice the onion. Braise both in the butter, add the beans, season with salt, pepper and cook / stew for approx. 5 minutes
- Take the fillet out of the oven, let it rest for 1 min, then cut into slices (2-3 cm), serve with vegetables and mashed potatoes, sprinkle with basil if necessary. Pour over the brew. Sprinkle the remaining almond leaves on top.
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