Pork fillet stuffed with macadamia nuts

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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.
(Pre-)heat cooking space to 180°C with Hot air + steaming
Put the food in
Hot air + steaming 180°C for 40 Mins

Baking tray

Quantity Ingredient
Sea salt flakes and pepper to taste
1 sprig of rosemary
25 g macadamia nuts
2 tbsp brown sugar
½ onion
35 g breadcrumbs
3 clove of garlic
½ egg
2 tsp cumin
2 tbsp olive oil
1 cm ginger
½ tsp Chinese five-spice powder
2 kg pork fillet (also called pork tenderloin)
75 g pineapple
Salt and pepper to taste

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