Pork tenderloin stuffed with peanuts and kiwi, in puff pastry with garlic white bean puree
Delicious recipe for pork tenderloin stuffed with peanuts and kiwi, wrapped in puff pastry, served with garlic white bean puree. I present to you a recipe that will bring a touch of refinement and creativity to your kitchen! The pork tenderloin stuffed with a flavorful paste of peanuts and kiwi, wrapped in crispy puff pastry, is a surprising yet perfectly balanced combination that will delight your taste buds. Whether you're celebrating a special occasion or simply want to indulge yourself, this recipe is sure to become a family favorite. Total preparation time: 1 hour and 10 minutes Number of servings: 4 Necessary ingredients: - 400 g puff pastry (preferably from the freezer for easier use) - 1 pork tenderloin (approximately 500 g) - 1 teaspoon sumac - 1 teaspoon black sesame seeds - 100 g raw, unsalted peanuts - 1 teaspoon chili flakes (or more, to taste) - 1 teaspoon curry - 50 ml Pina Colada cocktail - 1 kiwi (sliced) - 1 teaspoon Dijon mustard - 1 teaspoon horseradish - 1 teaspoon olive paste - 1 teaspoon peanut sauce For the white bean puree: - 1 can white beans (approximately 400 g) - 6 cloves of garlic (finely chopped) - 1 teaspoon paprika - Olive oil (for frying) Step by step: 1. Preparing the pork tenderloin: Start by taking the pork tenderloin out of the freezer and letting it thaw completely. Once thawed, slice the tenderloin lengthwise, but not all the way through, so it opens like a book. Use a meat mallet to gently pound it to an even thickness. 2. Seasoning the meat: Sprinkle curry, sumac, and a pinch of salt over the tenderloin. Let it rest for a few minutes to allow the flavors to penetrate the meat. 3. Preparing the filling: In a blender, add the peanuts, black sesame seeds, chili flakes, and curry. Grind these ingredients until you achieve a fine mixture. Then add 50 ml of Pina Colada and mix well until a smooth paste forms. 4. Assembling the tenderloin: Place the kiwi slices on the pork tenderloin, then spread the previously prepared peanut paste evenly. Close the tenderloin using 3 toothpicks to keep it compact. 5. Cooking the tenderloin: In a bowl, mix the mustard, olive paste, peanut sauce, and horseradish. Spread this mixture on a sheet of aluminum foil, place the stuffed tenderloin on top, and seal the foil tightly. Place it in a preheated oven at 180°C for 35 minutes, so it cooks almost completely. 6. Finishing the dish: After 35 minutes, remove the tenderloin from the oven, take off the aluminum foil and toothpicks. Place the meat on the puff pastry and carefully roll it up, ensuring the tenderloin is well wrapped. Put it back in the oven for 15-20 minutes until the pastry turns golden and crispy. 7. Preparing the white bean puree: While the tenderloin is baking, drain the white beans from the can and place them in a blender along with the chopped garlic, a little pepper, and, if desired, a splash of olive oil. Blend until you achieve a smooth paste. In a skillet, add olive oil and the finely chopped garlic, then sauté lightly until golden. Incorporate the garlic sautéed bean puree and mix well. 8. Serving: Place the pork tenderloin on a generous bed of garlic white bean puree. You can garnish with a little chili for an extra pop of color and flavor. Serving suggestions: This delicious dish pairs wonderfully with a dry white wine or a tropical cocktail, such as a mojito or daiquiri. You can accompany the meal with a fresh green salad to add a touch of freshness. Useful tips: - If you don’t have Pina Colada, you can use pineapple juice mixed with coconut cream to achieve a similar flavor. - You can experiment with other types of nuts or seeds instead of peanuts, such as pecans or almonds, to achieve a different texture. Frequently asked questions: - Can I use another type of meat? Absolutely! This recipe can be adapted using chicken or turkey, but the cooking time may vary. - How can I make puff pastry at home? Although it's simpler to use store-bought pastry, you can make puff pastry at home from flour, water, butter, and salt, but it requires more time and patience. Nutritional benefits: This recipe provides a good source of protein from the pork tenderloin, while peanuts add healthy fats and fiber. Kiwi is packed with vitamin C, and white beans are an excellent source of plant-based protein and iron. In conclusion, this recipe for pork tenderloin stuffed with peanuts and kiwi, wrapped in puff pastry, is an excellent choice for those looking to impress with a sophisticated and flavorful dish. Don’t forget to enjoy every step of the cooking process and express your creativity in the kitchen! Enjoy your meal!
Ingredients
- I used: 400 g puff pastry 1 pork tenderloin sumac
- black sesame peanuts
- chili flakes
- curry
- Pina Colada cocktail 1 kiwi
- 1 teaspoon Dijon mustard 1 teaspoon horseradish
- 1 teaspoon olive paste 1 teaspoon peanut sauce For garnish: 1 can of white beans 6 cloves of garlic paprika
- olive oil
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