Pork fillet stuffed with macadamia nuts

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.

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.

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.

Aire caliente con inyección de vapor (180 °C)

Introducir los alimentos

Aire caliente con inyección de vapor 180 °C durante 40 Min.