John Myers
Pork Fillet with Pecan and Rice Filling >>
The perfect pork fillet with pecan and rice filling >> recipe with a picture and simple step-by-step instructions.
- 450 g Pork tenderloin
- 1 Onion
- 1 Clove of garlic
- 20 g Butter
- 100 g Long grain rice
- 25 g Pecans
- 1 tbsp Creme fraiche Cheese
- Salt and pepper
- 1 Egg yolk
- 0,5 bunch Parsley
- 1 tbsp Sunflower oil
- 1 tbsp Orange jam
- 0,5 tbsp Tomato ketchup
- 50 ml Greek dessert wine or sweet sherry
- 50 ml Cream
- 150 ml Beef stock
- Wash the pork tenderloin, pat dry and remove tendons and fat if necessary. Now pierce the middle crosswise with a long knife, creating a long pocket to fill.
- Clean the onion and garlic and finely dice the onion. Heat butter in a saucepan, sauté the onion until translucent, squeeze garlic and sauté with it. Now add the rice and let it glaze for a moment. Fill up with 250 ml water, bring to the boil and cover the rice with low heat.
- Put half of the rice in a bowl, keep the rest of the rice warm. Add the crème fraîche and the nuts to the rice and season with salt and pepper. Chop the parsley except for a few leaves and mix with the egg yolk into the rice mixture.
- Preheat the tube to 200 ° C. Now pour the rice mixture into the fillet. This is best done by hand ;-), but you can also use a long spoon or a piping bag with a large spout. Possibly stick with a toothpick.
- Heat the oil in a pan and fry the filled fillet on all sides. Season with salt and pepper. Now cover the pan and slide the whole thing into the tube for 30 minutes. Mix the ketchup with jam and use it to glaze the roast several times over the last 15 minutes.
- Remove the roast, wrap it in aluminum foil and keep it warm in the switched-off oven. Start cooking the roast set with the dessert wine. Pour in the cream and stock and let it boil down slightly, bind with Mondamin if necessary.
- Slice the meat and serve with the rice and sauce. Garnish with nuts and parsley.
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