Ballotine of Pork with Tomato and Basil

  • Prep time 60 minutes
  • Cook time 30 minutes
  • Yield 4 Servings

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  • 600 g Pork Tenderloin
  • 320 g Potato
  • 320 g Tomatoes
  • 160 g Olive oil
  • 160 g Sundried Tomatoes
  • SAUCE  
  • 1000 g Dulce Cherry Tomatoes
  • 60 g Garlic
  • 200 g Shallots
  • Basil leaves
  • Cut the pork tenderloin butterfly open, hammer it and season with saltand pepper, spread the sundried tomatoes and basil leaves on it, roll up.
  • Make spaghetti from the potato on a japanese vegetable cutter, keep in water.
  • Chop the cherry tomatoes in half and all other ingredients for the sauce chop very finely, combine in a pot with a good hump of olive oil and simmer slowly to a nice dry compote, season with salt, pepper, balsamic vinegar.
  • Peel the roma tomatoes, cut in half the round way and season with salt, pepper and olive oil. Let dry at 60 degrees in the oven till semi dry. 
  • Wrap the tenderloin in the potato spaghetti very tightly and then deepfry in 180 degree oil till the potatoes are crispy.
  • Let rest for 5-6 minutes then cut open and serve on the tomato compote and with the semi dried tomato.
  • Drizzle with some more olive oil and plug some basil leaves over it.

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