Contents
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Ingredients
- 600 g Pork tenderloin
- 1 tbsp Rapeseed oil
- Pepper from the grinder
- 6 slices Breakfast bacon
- 3 sprigs Marjoram fresh
- 3 sprigs Fresh tarragon
- 2 tbsp Butter
- 2 Fresh bananas
- 3 Peach halves
- 3 Pineapple slices
- 4 tsp Cranberry compote
- 2 tbsp Flaked almonds
- 10 Pitted dates
- Serano ham slices
- 1 tbsp Sifted flour
- 0,125 L Cream
- 1 tbsp Soy sauce
- 0,125 L Broth clear
- 50 g Smoked bacon streaked
Instructions
- Clean the pork fillet and cut into pieces approx. 7cm wide, oil lightly and season with pepper. Then wrap the pieces with the breakfast bacon. Place in a baking dish (or plate), cover with the herb sprigs and cook at room temperature for approx. 2 hours. let rest.
- Let the butter froth in a pan over moderate heat. Add the halved bananas, the peach halves filled with cranberries, the pineapple slices and the almond flakes and fry for 1 minute. Keep warm on a baking sheet at 120 °. Wrap the dates with the ham and add them.
- Finely dice the bacon and fry in a second pan. Fry the wrapped pork tenderloin on each side for approx. 3 minutes. Place in the oven with the fruit on a baking sheet.
The sauce
- Beat the flour and a little cream until smooth. Add the rest of the cream, soy sauce and meat stock and whisk everything together.
- Pour the mixed flour sauce into the meat pan and thicken while stirring. Salt and pepper to taste.
Nutrition
Serving: 100gCalories: 222kcalCarbohydrates: 3.6gProtein: 14.2gFat: 16.9g