Pork tenderloin and pine nuts in filo pastry

Name: pork tenderloin and pine nuts in filo pastry
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 pork tenderloins at room temperature; 25 g butter; 65 g pine nuts; 30 g fresh spinach; bag fresh basil a 15 g; 2 el olive oil 50 ml; 1 tl sea salt; 8 sheets filo pastry thawed; 5 carrots in pieces; 50 ml whipped cream; el lemon juice

A tasty recipe. The main course contains the following ingredients: meat, tenderloins (at room temperature), butter, pine nuts, fresh spinach, fresh basil (a 15 g), olive oil (50 ml), sea salt, filo pastry (thawed), carrots (in pieces), whipped cream and lemon juice.

Ingredients

Kitchen Stuff

mortar
baking tray
hand blender or food processor

Directions

Dab the meat dry with kitchen paper.
Heat the butter in a frying or frying pan.
Bake the pork tenderloins around brown.
Allow them to cool down and sprinkle with salt and pepper to taste.
Cut the meat two-thirds over the length.
Stamp or grind the pine nuts with a handful of spinach, the basil and 2 tbsp olive oil into a coarse paste.
Season with sea salt and (freshly ground) pepper and spread in the meat.
Preheat the oven to 200 ° C.
Lay 2 sheets of filo pastry overlapping each other.
Place the pork tenderloin on it, fold the sides inwards and roll the dough around it (like a spring roll).
Brush the filo pastry with some shortening of the pork tenderloins and fry in the oven on the greased baking sheet for 20-25 minutes until done and crispy.
Boil the carrots in the cream with a little water for 10-15 min.
Pour and grind with the lemon juice, 50 ml olive oil, salt and pepper into a creamy sauce..