Filter
Reset
Sort ByRelevance
Jennifer Christensen
Pork fillet with apple ginger filling and port gravy
A tasty recipe. The main course contains the following ingredients: meat, olive oil, baking bacon (in small blocks), fresh ginger root (finely chopped), apples (in small blocks), spring onions (in rings), pork fillet (a ca. 500 g), garlic (pressed) , poultry meat (a 380 ml), white port, cold butter (diced), fat bacon (meat products), celery ((from plant or bag) and chopped).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 3 tablespoons olive oil
- 3 thick slices baking bacon in small blocks
- 4 cm fresh ginger root finely chopped
- 3 apples in small blocks
- 2 times 3 bunch onions in rings
- 3 pieces pork fillet a approx. 500 g
- 4 cloves garlic pressed
- 2 pots poultry feast a 380 ml
- 150 ml white port
- 100 g cold butter in cubes
- 150 g fat bacon meats
- 2 twigs celery (from plant or from bag), finely chopped
Kitchen Stuff
Directions
-
Heat 1 tbsp oil in a large frying pan and bake the bacon for 1 min. Add ginger and apple and fry for 1 min. Season with salt and pepper. Let cool. Prepare for onions. Cut each pork fillet horizontally with a sharp knife so that meat can be filled. In a bowl, mix garlic with 2 tbsp oil. Fill the pork fillets with apple mixture. Firmly press down the filling so that all the filling is used. Place the meat with cocktail sticks and cover with garlic oil. Discard in a refrigerator at least 2 hours in shell and then cover. Feed the poultry meat and port to a boil and reduce to 1/3 on high heat. Take the pan of fire and beat in half of the butter. Season with salt and pepper. Allow gravy to cool down and refrigerate until used.
-
Allow meat to reach room temperature. Preheat the oven to 175 ° C. Heat leftover butter in frying pan and roast meat around. Return the meat with baking liquid to roasting pan, place with bacon and roast in the oven for about 1 hour. Last 10 min. Take bacon from pork fillet. Remove the meat from the oven, wrap it in aluminum foil and let it rest for another 10 minutes. Heat Portjus. Mix leaf celery. Cut the meat into 12 slices and serve with gravy.
Blogs that might be interesting
-
15 minMain dishtraditional olive oil, sliced onions, medium oranges, sprig of rosemary, frozen raw peeled pink shrimps, baking flour, Tomato-vegetable soup, peeled canned tomatoes, tap water, canned chickpeas,tomato soup with shrimps and chickpeas
-
25 minMain dishcrumbly potato, cut kale, beef smoked sausage, Frisian nail cheese, Goudrenet apple, coconut cream,friese kale with smoked sausage
-
35 minMain dishpine nuts, large onion, mushrooms, fresh Italian herbs, unsalted butter, risotto rice, dry white wine, tap water, herbal stock, Parmigiano Reggiano,risotto with mushrooms and white wine
-
25 minMain dishtortellini ai for, Mozzarella, tomato, dressing balsamic, garlic, traditional olive oil, fresh spinach, fresh green pesto,tortellini with pesto spinach
Nutrition
345Calories
Sodium24% DV580mg
Fat31% DV20g
Protein68% DV34g
Carbs2% DV7g
Fiber28% DV7g
Loved it