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.
Pişirme bölgesini Sıcak hava + Buharlama ile 180°C'ye kadar (önceden) ısıtınız
Pişirilecek yemeği koyun
Sıcak hava + Buharlama esnasında 180 40 Dak.°C

Baking tray

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

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