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).
- 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
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.
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