Ingredients
For 4 portions
2
Pork tenderloin (whole piece)
150g
Streaky bacon, thinly sliced
For the filling
125g
QimiQ Classic, unchilled
100g
Nut and raisin mix, coarsely chopped
Salt and pepper
1tbsp
Honey
30g
Bread crumbs
For the celeriac puree
75g
QimiQ Classic, chilled
500g
Celeriac, diced
Salt and pepper
Ground nutmeg, grated
For the balsamic peaches
100ml
Balsamic vinegar, dark
100g
Cranberry jam
500g
Peaches, cut into segments
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Cut a pocket in the middle of the of the tenderloin and season with salt and pepper.
- For the filling: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well. Place in a piping bag and pipe into the pepared pocket.
- Wrap the stuffed tenderloin with the bacon and fry on all sides. Place in the hot oven and bake for approx. 12 minutes.
- For the puree: cook the celeriac and potato in salted water until soft. Mash, season to taste and finish with QimiQ Classic.
- For the balsamic peaches: bring the vinegar and jam to the boil and reduce by half. Add the peaches and bring back to the boil for a few minutes.
- Portion the pork tenderloin and serve immediately with the celeriac puree and balsamic peaches.
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