Description
Tender and juicy pork and crispy bacon in a spicy peanut "coat" with roasted vegetables looks great on the holiday table. Hot is served hot, cold looks great sliced in the form of snacks.
Ingredients
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Pork
400 g
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Hazelnuts
100 g
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Almonds
100 g
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Parsley
1 coup
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Bacon
16 piece
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Chicken egg
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Allspice
-
Salt
-
Olive oil
3 Tbsp
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Pumpkin
400 g
Cooking
Chop the nuts and lightly fry them in the pan.
Parsley wash and chop.
Peel the onion, chop.
Wash the meat, dry.
Sear on all sides, adding 1 tbsp of oil.
Season with salt and pepper to taste.
Fry the onions in the remaining oil.
The slices of bacon spread overlapping to make a rectangle.
Nuts, parsley, onion and egg mix.
On top of the bacon to put half of nut mass.
In the centre lay the meat on it remaining peanut mass and carefully wrap the meat with bacon. You can tie up with cooking string. Put the meat in shape.
Bake in a preheated 180 degree oven for 45 minutes. Pumpkin peel and cut into slices.
Garlic peel and crush with a knife.
Mix the pumpkin with the garlic and 2 tablespoons oil. 20 minutes after the start of roasting to spread on top of meat. Bake for 25 minutes.
Cut and served to the table.
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