John Myers
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Stuffed Pork Tenderloin with Cauliflower and Carrots
The perfect stuffed pork tenderloin with cauliflower and carrots recipe with a picture and simple step-by-step instructions.
For the pork tenderloin:
- 1 kg Pork tenderloin
- 150 g Roquefort
- 2 Pc. Quince
- 2 Pc. Rosemary sprigs
- 3 Pc. Shallots
- Salt and pepper
- Butcher twine
For the cauliflower puree:
- 1 Pc. Cauliflower fresh
- 150 ml Cream
- Nutmeg
- Salt and pepper
For the vanilla vichy carrots:
- 250 g Colorful carrots
- 1 Pc. Tahitian vanilla pod
- 2 tsp Sugar
- 1,5 tsp Salt
- Butter
For the masala sauce:
- 50 ml Masala
- 100 ml Cream
- 1 tsp Beef broth
- Pepper
- Preheat the oven to 200 ° C and cut the quinces into approx. 0.5 cm cubes. As soon as the oven is hot, place the quince cubes on a baking tray lined with baking paper and prebake for about 20 minutes. Then leave the oven on.
- Peel shallots, halve lengthways and cut into thin slices. Pluck the rosemary from the stalks and roughly chop. Crumble the Roquefort with your hands. Cut the cauliflower into small florets and cook in a large saucepan covered with water until soft enough to puree.
- Cut the carrots into different shapes and sizes, but make sure that all the pieces are about the same thickness. Cover the carrot pieces in a saucepan with water and simmer until the water has evaporated. It is best to cook purple carrots separately as they give off the color. Also add salt, sugar, scraped-out vanilla pulp and pod to the saucepan.
- Rinse the pork fillets, pat dry and remove any fat with a sharp knife. Cut off approx. 2 cm of the narrow ends and then cut the length of the fillets in the middle. Do not cut all the way to the ends. The cut should be deep enough to fill the fillets well. Now you can rub salt and pepper on the outside and inside.
- Then mix the shallots, quince cubes, rosemary and Roquefort in a bowl and fill the fillets with them. Seal well in several places with the butcher’s twine. Fry the fillets in a very hot pan with a little oil on all sides until golden brown. Then put in the oven for about 45 minutes.
- Pour masala into the pan in which the fillet was fried and let it boil briefly. Add the beef stock and mix well. Then deglaze with cream, season with pepper and reduce everything until creamy. Try it briefly and add some cream if necessary.
- Remove the carrots from the heat as soon as they have reached the desired consistency and add a little butter. Remove the cauliflower from the heat and puree with a hand blender until creamy. Gradually add the cream for more creaminess. Season the puree with salt, pepper and nutmeg.
- Take the fillets out of the oven and let them rest for about 10 minutes. Then remove the thread and cut into medallions approx. 2 cm thick. Arrange and serve everything.
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