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    Pork Tenderloin Stuffed with Stewed Radicchio Variegato di Castelfranco and Pumpkin Purèe

    “a perfect combination!”
    Preparazione
    20"
    Cottura
    50"
    Difficoltá
    Difficile
    Preparation Simmer the onion in a saucepan with extra-virgin olive oil. Add the radicchio cut into julienne strips. Season with salt, white pepper and continue cooking for about an hour. Steam the pumpkin and the potatoes. Mix and sift. Add butter, salt and hot milk, stirring constantly, until it reaches the desired consistency. Remove the fat from the tenderloin, cut off the tail and trim away the surrounding meat. Whisk the meat trimmings, turkey breast, cream and egg whites together. Season with salt and add the stewed radicchio, taken from that cooked for the side dish. Make a hole in the center of the tenderloin with a knife. Stuff the tenderloin. Sauté in extra-virgin olive oil, herbs and garlic. Sprinkle with white wine and continue cooking in the oven at 180 °C until the temperature at the center is 65 °C. Place three rosette slices on top of the stewed Radicchio di Castelfranco. Serve alongside the pumpkin purée, garnish with a sprig of fresh thyme, glaze with the gravy and serve.