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Stuffed pork tenderloin
Preparation time: 65–75 minutes
Serves 6
Ingredients
4 pork tenderloin (300 g each)
Salt
Pepper
20 basil leaves
250 g red pesto
30 g Parmesan, freshly grated
12 slices of Parma ham
40 g butter
250 ml double cream
250 ml meat stock
Accessories
Gourmet oven dish
Method
Cut the pork along the length, but not
right through. Season both sides with
salt and pepper and then arrange the
basil leaves along the cut edge.
Spread the red pesto over the meat and
then sprinkle with parmesan. Fold the
two halves together and wrap with the
Parma ham. Place in a Gourmet oven
dish, dot with butter and place in the
oven.
After 15 minutes in the oven add the
cream and the stock. Reduce the
temperature to 140 °C and release the
last burst of steam. If wished the sauce
can be thickened with a little cornflour
mixed with water.
Setting
Oven function: Moisture plus
Number/type of bursts of steam: 2
Temperature: 170–180 °C
After 15 minutes: 140 °C
Amount of water: approx. 200 ml
Shelf level: 2
1st burst of steam:
5 minutes after the start of the
programme
2nd burst of steam:
after another 10 minutes
Duration: 35–45 minutes
Tip
To make your own red pesto: Finely
dice 200 g of bottled sundried
tomatoes and a clove of garlic. Purée
with 50 ml of olive oil, 1 tsp sugar and 2
tbsp breadcrumbs. Season to taste
with a little oregano and Sambal Oelek.
Recipes
171
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