Pork Fillet with Ajvar and Asparagus

  • 03/12/2007
  • Moderate difficulty
  • 4
  • 70 min

This recipe is interesting and it tastes delicious. When served with vegetable puree it really completes the dish. Bon Appétit!

Ingredients

  • 600 g pork fillet
  • salt
  • pepper
  • 3 tbsp Ajvar vegetable relish mild
  • 25 g bread crumbs
  • 1 egg, whisked
  • 10 pcs green asparagus, tinned, drained
  • toothpicks
  • ½ tsp thyme
  • 150 g bacon rashers
  • 3 tbsp oil
  • 3 cups water
  • Vegetable Puree
  • 500 ml water
  • 300 g sweet potato
  • 300 g carrot
  • 200 g celery root
  • salt
  • 50 g butter
  • 150 ml milk

Preparation

  1. 1.
    Slice pork fillet lengthways, open and thin with meat tenderiser. Sprinkle both sides with salt and pepper.
  2. 2.
    Combine Ajvar vegetable relish with bread crumbs and egg, mix well and brush over the fillet.
  3. 3.
    Arrange asparagus lengthways over the fillet.
  4. 4.
    Roll fillet to close and fasten the ends using toothpicks.
  5. 5.
    Sprinkle fillet with thyme, wrap with bacon rashers and sear in hot oil, turning so all sides sear equally.
  6. 6.
    Place fillet and oil it was cooked in, in an oven proof dish and bake in preheated oven at 200°C for 30 minutes. While baking, keep adding cups of water, preventing it to dry out.
  7. 7.
    Remove pork fillet from oven and let cool slightly. Remove toothpicks and slice.
  8. 8.
    Vegetable Puree: peel and clean vegetables and cut in smaller pieces. Bring water to boil, add salt, followed by vegetables and cook until they soften. Drain water, transfer vegetables to a food processor and chop finely. Add butter, milk and mix until smooth.

Serving

Serve pork fillet with vegetable puree.

Tip

For a spicier dish, add Ajvar vegetable relish hot. Instead of using a food processor, hand held mixer creates the same results.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 778 / 3.252 - -
Fat g 47,99 - -
Carbohydrates g 33,95 - -
Dietary fibre g 6,44 - -
Protein g 50,26 - -
Sodium g 5,75 0 0
Vitamin A μg 32.689,10 817 654
Vitamin D μg 52,37 26 26
Vitamin C mg 44,50 59 49
Niacin mg 19,66 140 98
Potassium mg 1.406,67 38 38
Calcium mg 151,41 15 15
Phosphorous mg 660,19 83 83

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)