John Myers
Stuffed Pork Fillet with Dried Fruit and Nut Crust with Creamy Sausage
The perfect stuffed pork fillet with dried fruit and nut crust with creamy sausage recipe with a picture and simple step-by-step instructions.
- 2,5 Pc. Pork tenderloin
- 2,5 Pc. Rosemary sprigs
- 62,5 g Soft plums or apricots
- 2 Pc. Shallots
- 50 g Pine nuts
- 50 g Sweet roasted almonds
- 25 g Zwieback
- 1 Pc. Clove of garlic
- 0,333333 bunch Thyme
- 2 tbsp Olive oil
- 1 pinch Pepper
- 1 Msp Baking soda
- 1,25 Pc. Onions
- 3,75 tbsp Clarified butter
- 1 Msp Salt
- 1 Msp Pepper
- 187,5 g Whipped cream
- 125 g Streaky bacon
- 1,25 tsp Food starch
- Preheat the oven (100 degrees circulating air). Wash the fillets, pat dry and pierce lengthways (e.g. with a sharpening steel). Wash the rosemary, pat dry and roughly chop the needles. Mix the plums, apricots and half of the rosemary. Spread in the pork tenderloin. Place in a flat roasting pan and roast in the oven for about 2 hours.
- Peel shallots and chop finely. Finely chop the herbs. Finely grind the pine nuts, almonds and rusks in the food processor, then fry them without fat. For the crust, sauté the shallots and garlic in 2 tablespoons of oil. Add the herbs and sauté briefly. Then remove the whole thing from the heat, stir in the nut mixture and season with salt and pepper.
- Clean, wash and quarter the pork sausage. Cut the cabbage into strips from the stalk. Peel and dice the onion. Heat the lard in a saucepan. Sauté the onion and savoy cabbage in it. Season with salt and pepper. Pour in 150 ml of water and add baking soda (this will keep vegetables nice and green), cover and simmer for about 30 minutes. Pour in the cream and simmer for about 10 minutes.
- Cut the bacon into strips. Fry in a pan without fat until crispy. Briefly fry the rest of the rosemary. Remove. Take the fillets out of the oven and fry them in the bacon for 6–8 minutes. Spread the nut crust on the meat and bake in the oven (grill function, 200 degrees) for 5 minutes.
- Deglaze the roast with cognac and 100 ml water, simmer for 2-3 minutes. Mix the starch and 2 tablespoons of water until smooth. Stir into the boiling sauce, simmer for about 2 minutes. Season to taste with salt and pepper. Serve everything.
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