Group 3108@2x

GR

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Pork tenderloin with orange and mushroom crumble

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YOU WILL NEED

Epirus

Panko

Orange Twist

Truffle paste

1kg pork fillet

15g Seasoning Epirus (Art. 42210)

150g Orange Twist Dressing (Art. 55307)

300g Panko Breadcrumb (Art. 37483)

40g Truffle Paste (Art. 55127)

200g pecorino cheese

400g mini carrots

50g butter

250g mushrooms

1 tbsp. fresh thyme

100g mustard

Salt - pepper

A pinch of cardamom

  1. Butterfly the pork fillets with a sharp knife, season inside and out, and stuff them with pecorino sticks. Wrap in tight rolls.
  2. Mix the mustard with half of the Orange Twist Dressing.
  3. In a pan, sear the rolls on both sides and, once you remove from heat, use a brush to baste them with the mixture of mustard and Orange Twist.
  4. In a blender, beat the mushrooms and mix with the Panko Breadcrumb, the thyme and the Truffle Paste.
  5. Coat the entire surface of the fillets with the Panko mixture pressing by hand.
  6. Finish in the oven at 180° C and by using a meat thermometer check the internal temperature to reach 68° C.
  7. In a frying pan, glaze the carrots with the butter and the Orange Twist, season with salt and pepper and flavor with the cardamom.

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