Pork pockets with parsley pesto
Date icon - Master recipes 26.09.2022
20 Views icon - Master recipes
Recipe information Information icon - Master recipes
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Servings per container:
6
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Complexity:
Insanity
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Calorie content:
19.08
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Carbohydrates:
0.12
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Fats:
1.78
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Squirrels:
0.65
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Water:
0.08

Cooking

1 . Stage

Prepare the parsley pesto: chop the parsley coarsely with a knife (I used the greens with the stems). Grate the cheese on a fine grater. Cook the nuts for 2-3 minutes in a dry pan.

1. Stage. Prepare the parsley pesto: chop the parsley coarsely with a knife (I used the greens with the stems). Grate the cheese on a fine grater. Cook the nuts for 2-3 minutes in a dry pan.

2 . Stage

In the bowl of a blender, put the parsley, cheese, garlic, pour there 50 ml of olive oil.

1. Stage. In the bowl of a blender, put the parsley, cheese, garlic, pour there 50 ml of olive oil.

3 . Stage

Grind the ingredients, gradually pouring in the remaining 50 ml of oil, achieving a creamy consistency. Salt and pepper to taste, whisk again. Pesto sauce is ready.

1. Stage. Grind the ingredients, gradually pouring in the remaining 50 ml of oil, achieving a creamy consistency. Salt and pepper to taste, whisk again. Pesto sauce is ready.

4 . Stage

In a separate container, mix together the mascarpone and 4 tablespoons of parsley pesto. We do not need the rest of the pesto, so we transfer it to a jar, pour a thin layer of olive oil on top and put it in the fridge. In this form the sauce can be stored for 2-3 days.

1. Stage. In a separate container, mix together the mascarpone and 4 tablespoons of parsley pesto. We do not need the rest of the pesto, so we transfer it to a jar, pour a thin layer of olive oil on top and put it in the fridge. In this form the sauce can be stored for 2-3 days.

5 . Stage

Pesto-based meat filling sauce is packed in a jar-this sauce will "go" to a picnic.

1. Stage. Pesto-based meat filling sauce is packed in a jar-this sauce will

6 . Stage

Portions of pork tenderloin rubbed with vegetable oil, add dry marinade for meat TM Forester. This marinade already contains salt, so I did not add salt to the meat. Leave the meat to marinate for 30-40 minutes.

1. Stage. Portions of pork tenderloin rubbed with vegetable oil, add dry marinade for meat TM Forester. This marinade already contains salt, so I did not add salt to the meat. Leave the meat to marinate for 30-40 minutes.

7 . Stage

Soak wood chips for smoking meat in cold water for 30 minutes.

1. Stage. Soak wood chips for smoking meat in cold water for 30 minutes.

8 . Stage

Make a deep incision in each piece of tenderloin to make a "pocket" of meat.

1. Stage. Make a deep incision in each piece of tenderloin to make a

9 . Stage

Fill each "pocket" with mascarpone and pesto sauce. The edges of the "pocket" fasten with a wooden skewer or a toothpick. Leave the meat in this form for another 10-15 minutes to soak from the inside.

1. Stage. Fill each

10 . Stage

Scatter the previously soaked wood chips on the coals. Roast the meat on the coals for 5-7 minutes on each side.

1. Stage. Scatter the previously soaked wood chips on the coals. Roast the meat on the coals for 5-7 minutes on each side.

11 . Stage

Let the cooked meat rest for 2-3 minutes, covering it with foil. And serve with vegetables, herbs and the remaining mascarpone and pesto sauce.

1. Stage. Let the cooked meat rest for 2-3 minutes, covering it with foil. And serve with vegetables, herbs and the remaining mascarpone and pesto sauce.