Pork fillet roll with parsnip puree
Rolled beef, a true classic! Serve this delicious meat dish with parsnip puree and a delicious gravy.
Rolled meat, a true classic! Serve this delicious meat dish with parsnip purée and a delicious jus. The rich, warm cloves add depth to the meat's flavor, which pairs beautifully with the sweet purée and savory jus.
Preparation
Roll
Preheat the oven to 175°C (350°F). Mix the roulade mix and sprinkle it over the pork tenderloin. Tie the tenderloin into a roulade.
Heat half of the butter and the oil in an ovenproof frying pan and brown the meat on all sides for 4 minutes.
Prick ¾ of the cloves into the roulade. Cook the roulade in the oven until it reaches a core temperature of 62ºC. Let the roulade rest for 10 minutes, covered with aluminum foil, before slicing.
Gravy
Add the shortening to a pan, skimming off most of the fat. Heat over low heat, add the flour, and cook until the flour browns. Gradually whisk in the stock and reduce to the desired gravy consistency.
Parsnip puree
Peel and dice the parsnips. Add them to a pan of water along with the salt and remaining cloves and simmer for 15 minutes.
Drain and remove the cloves. Blend the parsnips with the cream and milk in a food processor until smooth.
Garnish
Slice the roulade. Arrange the puree in a circle on the plates, followed by two slices of roulade, cress, and the jus. Serve with the remaining jus.
Ingredients
- 600 g varkensfiletrollade
- 6 g kruidenmengsel (bestaande uit zout, peper, knoflookpoeder en uienpoeder)
- 7 g Kruidnagel (heel) (artnr 1201366)
- 20 g gezouten roomboter
- 1 el olijfolie
- 1 el bloem
- 650 ml runderbouillon
- 600 g pastinaak
- 1 tl zout
- 100 ml slagroom
- 50 g cress
- Allergenen
- Melk
Supplies
- Ovenproof pan
