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PESTO STUFFED PORK LOIN & POMME DUCHESSE

Surprise yourself -and your guests- with this heartwarming meal. It's impressive yet easy to master.

Start cooking

Tools

Details

16

Ingredients

16

Steps

Time

80'

Prep

80'

Cooking

160'

Total

Ingredients

  • 80 mlolive oil
  • 1/2 teaspoonsalt, for the pesto
  • 100 garugula
  • 1 clovegarlic
  • 20 gwalnuts
  • 45 gparmesan cheese
  • 1pork loin
  • 100 ggoat cheese
  • 50 gcranberries
  • 800 gfloury potatoes
  • 60 mlheavy cream
  • 40 gbutter
  • 2egg yolks
  • ½ teaspoonsalt, for the duchesse potatoes
  • ½ teaspoonpepper, for the duchesse potatoes
  • ¼ teaspoonnutmeg
Make it now
  • Step 1

    Add the olive oil, salt, arugula, garlic, walnuts, Parmesan cheese to the jug of the blender.

  • Step 2

    Start blending on speed 2, increase speed to 4 until the pesto is blended but not entirely smooth.

  • Step 3

    If necessary add some extra olive oil, 1 tablespoon at a time.

  • Step 4

    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.

  • Step 5

    Spread the pesto over the pork loin leaving some space at the sides.

  • Step 6

    Crumble the goats cheese over the pesto and top off with the cranberries.

  • Step 7

    Tightly roll up the pork loin and secure with kitchen twine.

  • Step 8

    Bake for 50 minutes in a 180 degrees Celsius preheated oven.

  • Step 9

    Let rest for 5 minutes before slicing.

  • Step 10

    Peel and boil the potatoes in salted water until they are tender.

  • Step 11

    Add the potatoes to the bowl of the stand mixer fitted with the Wire Whip and start mixing on speed 6.

  • Step 12

    Heat the cream and butter in a small saucepan until the butter has melted.

  • Step 13

    Pour the cream mixture in with the potatoes and add two egg yolks and seasoning.

  • Step 14

    Increase the speed to 10 and mix until there are no lumps left.

  • Step 15

    Transfer the mashed potatoes to a piping bag with an edged nozzle and pipe into swirls onto a baking paper lined baking tray.

  • Step 16

    Freeze for 30 minutes, brush with some egg wash and bake for 15 minutes in a 220 degrees Celsius preheated oven.

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PESTO STUFFED PORK LOIN & POMME DUCHESSE

Step 1

Add the olive oil, salt, arugula, garlic, walnuts, Parmesan cheese to the jug of the blender.

Step 2

Start blending on speed 2, increase speed to 4 until the pesto is blended but not entirely smooth.

Step 3

If necessary add some extra olive oil, 1 tablespoon at a time.

Step 4

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.

Step 5

Spread the pesto over the pork loin leaving some space at the sides.

Step 6

Crumble the goats cheese over the pesto and top off with the cranberries.

Step 7

Tightly roll up the pork loin and secure with kitchen twine.

Step 8

Bake for 50 minutes in a 180 degrees Celsius preheated oven.

Step 9

Let rest for 5 minutes before slicing.

Step 10

Peel and boil the potatoes in salted water until they are tender.

Step 11

Add the potatoes to the bowl of the stand mixer fitted with the Wire Whip and start mixing on speed 6.

Step 12

Heat the cream and butter in a small saucepan until the butter has melted.

Step 13

Pour the cream mixture in with the potatoes and add two egg yolks and seasoning.

Step 14

Increase the speed to 10 and mix until there are no lumps left.

Step 15

Transfer the mashed potatoes to a piping bag with an edged nozzle and pipe into swirls onto a baking paper lined baking tray.

Step 16

Freeze for 30 minutes, brush with some egg wash and bake for 15 minutes in a 220 degrees Celsius preheated oven.

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