Ingredients
For 10 portions
1.8kg
Pork tenderloin (whole piece)
24slices
Streaky bacon, to wrap
For the filling
250g
QimiQ Cream Base
140g
Cream cheese
150g
Nut and raisin mix, coarsely chopped
Salt and pepper
30g
Honey
40g
Bread crumbs
For the celeriac puree
250g
QimiQ Cream Base
800g
Celeriac, diced
400g
Floury potato(es)
Salt and pepper
Ground nutmeg, grated
For the balsamic peaches
200ml
Balsamic vinegar, dark
200g
Cranberry jam
1kg
Peaches, cut into segments
Preparation
Prepare and clean the meat. Cut out well in the middle of the tenderloins and season with salt and pepper.
For the filling: mix the QimiQ Cream Base with the remaining ingredients. Place in a piping bag and pipe into the tenderloin.
Wrap the stuffed tenderloin with the bacon and fry on all sides. Finish the cooking process in a hot oven at 180 °C (convection oven) for approx. 8-10 minutes.
For the puree: cook the diced celeriac and potatoes in salted water until soft. Mash, season to taste and finish with QimiQ Cream Base.
- 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 tenderloins and serve immediately with the celeriac puree and balsamic peaches.
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