Pork Fillet in Herb Pastry with Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,096 cal. | (52 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 193.7 μg | (323 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,476 mg | (37 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 45.7 g | |||
| Uric acid | 297 mg | |||
| Cholesterol | 330 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the fillet
- 150 grams fresh Spinach
- 1 bunch parsley
- ½ bunch Basil
- ½ bunch Dill
- 600 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 50 grams diced Bacon
- 2 slices Toast
- 2 Tbsps medium-hot Mustard
- 450 grams Puff pastry dough (refrigerated)
- Pastry flour (for working the dough)
- 1 egg yolk
- 140 milliliters Whipped cream
- For the carrots
- 500 grams carrots
- 4 scallions
- 2 garlic cloves
- 2 Tbsps butter
- 150 milliliters Vegetable broth
- For garnish
- Dill
Preparation steps
Preheat the oven to 200°C (approximately 350°F). Rinse, trim and finely chop the spinach and herbs. Rinse the pork, pat dry, trim, season with salt and pepper and sear on all sides in hot clarified butter. Remove from the frying pan and set aside. Place the bacon in the remaining oil and add the spinach and herb mixture. Cook over low heat until almost all liquid has evaporated. Grind the toasted bread in a food processor and mix with the mustard and spinach mixture. Roll out the pastry on a floured surface, cut off a small strip to use for decoration and sprinkle the rest with the herb mixture leaving a narrow edge free. Place the fillet in the middle, fold the pastry around the fillet and place with the seam side down on a lined baking sheet. From the remaining pastry, cut out heart shapes. Mix the egg yolk with the cream and brush the pastry with the mixture. Place the hearts on the pastry and also brush with the egg yolk mixture. Arrange the remaining hearts on the baking sheet and brush with egg.
Bake the fillet in the preheated oven for about 35 minutes.
In the meantime, peel the carrots and slice diagonally. Rinse and trim the scallions and cut the green part diagonally into rings and the whites into small cubes. Peel the garlic and finely chop. Saute the vegetables with garlic in 1 tablespoon butter, pour in the broth and remaining cream, cover and cook for 6-8 minutes in a saucepan over medium heat. Season with salt and pepper to taste.
Remove the finished fillet from the oven, cut into slices and serve with the vegetables on plates. Serve garnished with fresh dill and the remaining puff hearts.
