John Myers
Pork Fillet on Spit, with Homemade Hash Browns and Stuffed Herb Tomatoes
The perfect pork fillet on spit, with homemade hash browns and stuffed herb tomatoes recipe with a picture and simple step-by-step instructions.
- 1 piece Pork tenderloin, neatly parried
- 1 tbsp Bbq sauce – see my cookbook –
- 4 piece Freshly cut onion into approx. 1 cm thick slices
- Salt pepper,
- Butaris for roasting
- 1 kg Potato mash – roughly grated on the grater
- 2 piece Eggs
- 2 tbsp Potato flour
- Salt pepper
- Oil for frying
- 8 piece Medium-Sized tomatoes, the pulp removed
- 125 gr Herb butter – see my cookbook –
- 50 gr Garana Padano
- 2 tbsp Heaped breadcrumbs
- Butter for greasing the baking dish
- Brush the pork fillet with the BBQ sauce and let it soak in covered for about 1 hour. In the meantime, peel the onions and blanch them whole in a little water (then they are not so hard on the skewer and cook better), leave to cool.
- Cut the pork fillet into approx. 1 cm thick slices and stick the long side alternating with the onion slices on a small skewer. Put the Butaris in the grill pan and season the fillet skewers with salt, pepper and sear them. Then turn down the temperature immediately. Cook, remove and keep warm depending on the degree of doneness you want.
- Bake rösti from the ingredients for the potato dough and keep them warm until they are all cooked.
- For the filled tomatoes, mix the herb butter (room temperature) together with the breadcrumbs and the Grano Padano well and pour into the tomatoes. Place in a baking dish and cook in the oven at around 120 degrees until cooked through. Arrange everything together on a plate and serve. Good Appetite
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