John Myers
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Stuffed Roast Pork in Salt Crust, with Honey and Red Wine Sauce, with Carrot Casserole
The perfect stuffed roast pork in salt crust, with honey and red wine sauce, with carrot casserole recipe with a picture and simple step-by-step instructions.
Fillet roast
- 2 piece Pork tenderloin Duroc
- 250 g Herbal cream cheese
- 1 pinch Sugar
- 3 piece Mandarins
- 200 g Dried tomatoes
- 5 piece Bay leaves
- 200 ml Veal stock
- 3 piece Shallots
- 3 piece Garlic cloves
- 1 l Red wine
- 1 bunch Parsely
- 1 bunch Thyme
- 1 bunch Rosemary
- 15 disc Pork bacon raw smoked
- 5 piece Eggs
- 2 kg Salt
- 1 bunch Tarragon
- 1 tsp Honey
- 1 shot Olive oil
- 1 pinch Pepper
potatoes
- 300 g Small potatoes
- 5 piece Rosemary sprigs
Carrots
- 750 g Carrots
- 2 piece Onions
- 2 piece Garlic cloves
- 1 shot Coconut oil
- 1 piece Lemon
- 1 pinch Nutmeg
- 1 pinch Cayenne powder
- 1 pinch Salt
- 1 shot Vegetable broth
- 150 g Coconut milk
- 4 tsp Sesame
- 80 g Butter
- 50 ml Cream
- 250 g Grated Emmental
- 1 tbsp Breadcrumbs
- 200 g Chorizo sausage
- 50 g Flaked almonds
filet
- Wash the pork fillets and cut off the fat. Now cut into each one so that a 1 cm thick slice of meat (like a roulade) is formed. Carefully flatten the meat. Cut the tomatoes and the peeled mandarins into small pieces and mix with the cream cheese to a fine mass – distribute on the meat.
- Now roll up the meat and coat with the bacon. Spread the thyme and rosemary, bay leaves and parsley around the meat and let it steep.
- Separate the eggs and beat the egg whites into egg whites, mix with the salt. Place the meat in a salt crust (ice snow and salt) and bake in the oven at 80 ° C for 5 hours.
- Now peel the shallots and garlic, chop them finely and sauté in olive oil – deglaze with 1 liter of red wine, add tarragon and honey and let reduce. Then spread over the meat.
potatoes
- Wash the potatoes, cut them in half and stick them on skewers. Season the potatoes with rosemary and salt and place on the grill until cooked through.
- Peel the carrots and cut into cubes or slices. Peel and finely dice onions and garlic. Sweat the onions and garlic in coconut oil (they shouldn’t take color), add the carrots and lemon juice and sweat for another 7 minutes.
- Then season with nutmeg, cayenne pepper and salt. Add the coconut milk and vegetable stock. Let the whole thing simmer for about 10 minutes, until the carrots are almost cooked and the liquid has reduced (but still has a bit of bite).
- In the meantime, roast the sesame seeds in the pan. Fold 40 g butter, sesame seeds, 200 g grated cheese and parsley into the carrots and leave to cool.
- Now grease small casserole dishes and powder with breadcrumbs. Then add the carrots and cook in the preheated oven at 180 ° C for 20 minutes.
- Roast the chorizo and almonds and add to the finished casserole as a topping.
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