Pesto stuffed pork loin with duchess potatoes
Surprise yourself -and your guests- with this heartwarming meal. It's impressive yet easy to master.
Pesto stuffed pork loin with duchess potatoes
Surprise yourself -and your guests- with this heartwarming meal. It's impressive yet easy to master.
Tools
Ingredients
80 ml olive oil
1/2 tsp salt, for the pesto
100 g arugula
1 clove garlic
20 g walnuts
45 g parmesan cheese
1 pork loin
100 g goat cheese
50 g cranberries
800 g floury potatoes
60 ml heavy cream
40 g butter
2 egg yolks
1/2 tsp salt, for the duchesse potatoes
1/2 tsp pepper, for the duchesse potatoes
tsp 1/4 nutmeg
Step by step
Add the olive oil, salt, arugula, garlic, walnuts, Parmesan cheese to the jug of the blender.
Start blending on speed 2, increase speed to 4 until the pesto is blended but not entirely smooth.
If necessary add some extra olive oil, 1 tablespoon at a time.
Make a lengthwise slit in the pork loin and fold it open. Flatten the meat with a meat hammer until it is about 2 centimeters thick.
Spread the pesto over the pork loin leaving some space at the sides.
Crumble the goats cheese over the pesto and top off with the cranberries.
Tightly roll up the pork loin and secure with kitchen twine.
Bake for 50 minutes in a 180 degrees Celsius preheated oven.
Let rest for 5 minutes before slicing.
Peel and boil the potatoes in salted water until they are tender.
Add the potatoes to the bowl of the stand mixer fitted with the Wire Whip and start mixing on speed 6.
Heat the cream and butter in a small saucepan until the butter has melted.
Pour the cream mixture in with the potatoes and add two egg yolks and seasoning.
Increase the speed to 10 and mix until there are no lumps left.
Transfer the mashed potatoes to a piping bag with an edged nozzle and pipe into swirls onto a baking paper lined baking tray.
Freeze for 30 minutes, brush with some egg wash and bake for 15 minutes in a 220 degrees Celsius preheated oven.
