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QimiQ
Benefits
Acid, heat and alcohol stable
Firmer and more stable fillings
Quick and simple preparation
25
easy
Ingredients for 4 portions
2
Pork tenderloin (whole piece)
150
g
Streaky bacon,
thinly sliced
For the filling
125
g
QimiQ Classic,
room temperature
100
g
Nut and raisin mix,
coarsely chopped
Salt and pepper
1
tbsp
Honey
30
g
Bread crumbs
For the celeriac puree
75
g
QimiQ Classic,
chilled
500
g
Celeriac,
diced
Salt and pepper
Nutmeg,
grated
For the balsamic peaches
100
ml
Balsamic vinegar,
dark
100
g
Cranberry jam
500
g
Peaches,
cut into segments
Method
1.
Preheat the oven to 350 °F (conventional oven).
2.
Cut a pocket in the middle of the of the tenderloin and season with salt and pepper.
3.
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.
4.
Wrap the stuffed tenderloin with the bacon and fry on all sides. Place in the hot oven and bake for approx. 12 minutes.
5.
For the puree: cook the celeriac and potato in salted water until soft. Mash, season to taste and finish with QimiQ Classic.
6.
For the balsamic peaches: bring the vinegar and jam to a boil and reduce by half. Add the peaches and bring back to a boil for a few minutes.
7.
Portion the pork tenderloin and serve immediately with the celeriac puree and balsamic peaches.
