Miele H6200B User Manual download pdf (Page 154)

Stuffed pork tenderloin

Serves 6

Ingredients

4 pork tenderloin (300 g each)

Salt

Pepper

20 basil leaves

250 g red pesto

30 g Parmesan cheese, freshly grated

12 slices of parma ham

40 g butter

250 ml double cream

250 ml meat stock

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.

Settings

Oven function Moisture plus d

Number/type of

bursts of steam

3

Temperature 170–190 °C

after 15 minutes:

140 °C

Amount of water approx. 300 ml

Shelf level 2

1st burst of steam 5 minutes after

starting the

programme

2nd burst of

steam

After another

10 minutes

2nd burst of

steam

After another

10 minutes

Duration 35–45 minutes

Tips

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

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