John Myers
Pork Fillet with Honey and Walnut Filling
The perfect pork fillet with honey and walnut filling recipe with a picture and simple step-by-step instructions.
- 100 g Walnut kernels
- 5 Branches Rosemary
- 4 tbsp Oil
- 50 g Liquid honey
- Salt pepper
- 1 pinch Sugar
- 2 Rods Leek, approx. 450 g
- 1 smaller Hokkaido pumpkin, approx. 550 g
- 2 Pork fillets approx. 450 g each
- 10 Discs Bacon
- 500 g Medium-Sized potatoes, waxy
- 4 Pears, e.g. Williams Christ
- 75 ml Balsamic vinegar
- 2 tbsp Butter
- 1 tbsp Breadcrumbs
- 2 tbsp Clarified butter
- Roughly chop the walnut kernels. Wash the rosemary, pat dry and pluck the needles from 3 branches. Toast the nuts and half of the rosemary needles in 1 tablespoon of hot oil. Remove from heat, stir in honey. Season with salt and pepper, leave to cool.
- Clean the leek, wash thoroughly and cut into thin rings. Remove the seeds from the pumpkin with a spoon. Wash the pumpkin, cut into quarters and cut into 2 cm wide slices with the skin on. Mix the vegetables with the rest of the rosemary, 2 tablespoons of oil, salt and pepper.
- Wash the fillets, pat dry and use a knife to cut the length a little deeper than the middle. Unfold the fillets, spread the nut mixture on top and fold again. Wrap 4-5 slices of bacon around each. Tie with kitchen twine, tying 1 sprig of rosemary with each other.
- Peel and wash the potatoes and cut in halves or quarters depending on the size. Cover and cook in salted water for about 20 minutes.
- Preheat the oven (electric stove: 175 ° C, convection: 150 ° C). Wash, halve and core the pears. Heat 1 tablespoon of oil in a large pan, fry the meat vigorously on all sides. Remove and set the pan aside. Place the fillets on a drip pan (deep baking sheet). Spread the vegetable mix around it. Place the pears on the vegetables with the cut surface facing up. Fry in a hot oven for about 40-45 minutes.
- Deglaze the roast in the pan with 400 ml of water and balsamic vinegar, bring to the boil and simmer for 8-10 minutes. Season to taste with salt, pepper and a pinch of sugar, pour over the vegetables.
- Drain the potatoes, add butter and breadcrumbs. Swing briefly and vigorously with the lid closed. Heat the clarified butter in a large pan. Fry the potatoes in it over medium heat for about 10 minutes until golden brown. Arrange everything on preheated plates.
- Mixed lettuce tastes good with it.
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