Nut stuffed Pork Tenderloin with Celeriac Puree and Baslamic Peaches

Main Dishes
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Ingredients for 10 portions
  • 1.8 kg Pork tenderloin (whole piece)
  • 24 slices Streaky bacon, to wrap
  • For the filling
  • 250 g QimiQ Sauce Base
  • 140 g Cream cheese
  • 150 g Nut and raisin mix, coarsely chopped
  • Salt and pepper
  • 30 g Honey
  • 40 g Bread crumbs
  • For the celeriac puree
  • 250 g QimiQ Sauce Base
  • 800 g Celeriac, diced
  • 400 g Floury potato(es)
  • Salt and pepper
  • Nutmeg, grated
  • For the balsamic peaches
  • 200 ml Balsamic vinegar, dark
  • 200 g Cranberry jam
  • 1 kg Peaches, cut into segments
Method
1.

Prepare and clean the meat. Cut a well in the middle of the of the tenderloins and season with salt and pepper.

2.

For the filling: mix the QimiQ Sauce Base with the remaining ingredients. Place in a piping bag and pipe into the well on each tenderloin.

3.
Wrap the stuffed tenderloin with the bacon and fry on all sides. Finish the cooking process in a hot oven at 350 °F for approx. 8-10 minutes.
4.

For the puree: cook the diced celeriac and potatoes in salted water until soft. Mash, season to taste and finish with QimiQ Sauce Base.

5.
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.
6.

Portion the pork tenderloins and serve immediately with the celeriac puree and balsamic peaches.