Pork Tenderloin With Honey-walnut Stuffing Recipe
Delicious pork fillets stuffed with nut-honey mixture, roasted with pumpkin, leeks, and pears—oven-roasted to perfection with a crispy potato topping.
Keywords
- hearty
- Winter
- oven dishes
- Meat & Poultry
- very easy
- Meat
- Vegetables
- Potatoes
- Pork
- roast
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.citchn.com.
Cooking tools:
- Roasting pan
- Butcher's twine
- Oven
- Stove
- Chef's knife
- Cutting board
- Skillet
- Saute pan
- Pot
- Colander
- Mixing bowl
- Spoon
- Measuring spoon
- Measuring cup
- Paper towel
Ingredients
- 100 g Walnut kernels
- 5 Branches of rosemary
- 4 TABLESPOONS Oil
- 50 g liquid honey
- 7-10 Tbsp salt, pepper, sugar
- 2 (approx. 450 g) Rocks Leek
- 1 (approx. 550 g) Small Hokkaido pumpkin
- 2 Pork fillets (approx. 450 g each)
- 8-10 discs Bacon
- 800 g medium-sized potatoes
- 4 Pears (e.g. Williams Christ)
- 75 ml Balsamic vinegar
- 2 TABLESPOONS Butter
- 1 TABLESPOON Breadcrumbs
- 2 TABLESPOONS clarified butter
- 7-10 Tbsp Kitchen yarn
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