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Pork tenderloin and pine nuts in filo pastry
4 ServingsPTM40 min

Pork tenderloin and pine nuts in filo pastry

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.



  1. Dab the meat dry with kitchen paper.
  2. Heat the butter in a frying or frying pan.
  3. Bake the pork tenderloins around brown.
  4. Allow them to cool down and sprinkle with salt and pepper to taste.
  5. Cut the meat two-thirds over the length.
  6. Stamp or grind the pine nuts with a handful of spinach, the basil and 2 tbsp olive oil into a coarse paste.
  7. Season with sea salt and (freshly ground) pepper and spread in the meat.
  8. Preheat the oven to 200 ° C.
  9. Lay 2 sheets of filo pastry overlapping each other.
  10. Place the pork tenderloin on it, fold the sides inwards and roll the dough around it (like a spring roll).
  11. 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.
  12. Boil the carrots in the cream with a little water for 10-15 min.
  13. Pour and grind with the lemon juice, 50 ml olive oil, salt and pepper into a creamy sauce..

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Sodium5% DV130mg
Fat71% DV46g
Protein74% DV37g
Carbs9% DV27g
Fiber4% DV1g

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