Pork fillet stuffed with macadamia nuts
Filling
1 tbsp olive oil | |
25 g macadamia nuts, coarsely chopped | |
75 g pineapple, cut into 1 cm chunks | |
½ onion, chopped | |
3 clove of garlic, chopped | |
1 cm ginger, finely chopped | |
35 g breadcrumbs | |
1 sprig of rosemary, finely chopped | |
½ egg | |
Salt and pepper to taste | |
Pan-fry the nuts, pineapple, onions, garlic and ginger until golden. | |
Remove from the heat, stir for 2–3 minutes to cool down, then add the breadcrumbs, rosemary and egg, and mix well. |
Pork fillet
2 kg pork fillet (also called pork tenderloin), each about 500 g | |
Cut a pocket in the centre of the meat, and insert the filling with a spoon. | |
Use cooking twine to tie the meat firmly. |
Marinade
1 tbsp olive oil | |
2 tbsp brown sugar | |
2 tsp cumin | |
½ tsp Chinese five-spice powder | |
Sea salt flakes and pepper to taste | |
Make the marinade from olive oil, brown sugar, cumin, five-spice powder and sea salt and brush on the meat. Place on the baking tray. | |
Put the tray into the preheated cooking space. Cook. | |
将发酵桶预加热 热风+清蒸 到 180°C | |
放入食物 | |
在 热风+清蒸 期间为 180 40 分钟°C |
Baking tray
数量 | 食材 |
---|---|
25 g | macadamia nuts |
2 tbsp | olive oil |
2 tsp | cumin |
Sea salt flakes and pepper to taste | |
2 kg | pork fillet (also called pork tenderloin) |
3 | clove of garlic |
2 tbsp | brown sugar |
½ | onion |
1 | sprig of rosemary |
35 g | breadcrumbs |
Salt and pepper to taste | |
1 cm | ginger |
½ | egg |
½ tsp | Chinese five-spice powder |
75 g | pineapple |
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