Pork Fillet with Chestnuts – Bacon – Apple – Filling
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 pork fillet (s)
- 500 g chestnut (s)
- 200 g bacon
- 1 apple
- 200 ml red wine
- 0.5 liter ½ meat broth
- Clarified butter
- salt and pepper
- Creme fraiche Cheese
Print Recipe
Pin Recipe Instructions
- Cut the skin of the chestnuts crosswise on the round side and roast them in the oven on the moistened baking sheet at 200 degrees. Let cool down briefly and peel off.
- Lightly fry the bacon in a non-stick pan. Peel and core the apple, cut into small cubes and sauté briefly in the pan with the bacon.
- Bring 1/4 l meat stock (cubes) to the boil in a saucepan, tear the chestnuts into small pieces and cook in the stock for about 20 minutes (the liquid is absorbed). Mix with the bacon apple.
- Poke a hole lengthways in the pork fillet with a sharp knife and widen it. Pour in the chestnut, bacon and apple mixture with a spoon. Season the pork fillets with salt and pepper on the outside and fry them in hot clarified butter in the roaster. If there is still plenty left over, add meat stock and red wine. Roast in the oven at 170 degrees for about an hour. Every now and then pour liquid over them. Take the meat out of the roasting set and let it rest for 10 minutes while refining the sauce with creme fraiche.
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