Description
Grilled meat is always flavorful and delicious! I suggest You try the pockets of pork tenderloin stuffed with mascarpone and pesto from parsley. Tapecase, the meat is soaked inside a spicy sauce.
Ingredients
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Pork
6 piece
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Marinade
3 Tbsp
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Vegetable oil
2 Tbsp
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Mascarpone
90 g
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Parsley
1 coup
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Walnuts
50 g
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Garlic
2 tooth
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Parmesan
150 g
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Olive oil
100 ml
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Salt
-
Black pepper
Cooking
Prepare pesto of parsley: the parsley coarsely chop with a knife (I used the greens together with stems). Cheese RUB on a small grater. Nuts prikalivaet 2-3 minutes on a dry pan.
In the bowl of a blender put the parsley, cheese, garlic, pour in 50 ml of olive oil.
Grind the ingredients, gradually pouring in the remaining 50 ml of oil, dobivam creamy. Add salt/pepper to taste, whisk again. Pesto sauce is ready.
In a separate container mix the mascarpone and 4 tablespoons of pesto from parsley. The rest of the pesto we do not need, so put it in a jar, top, pour a thin layer of olive oil and refrigerate. In such a sauce can be stored for 2-3 days.
Sauce-stuffing meat-based packaged pesto in a jar-this sauce is "go" for a picnic.
Portions pork tenderloin rubbed with vegetable oil, add dry marinade for meat TM Forester. In this pickle already contains salt, so in addition to salting meat, I did not. Leave the meat to marinate for 30-40 minutes.
Chips for podkoptit meat soaked in cold water for 30 minutes.
Each piece of tenderloin make a deep cut that would have made a "pocket" of meat.
Each "pocket" to fill with sauce of mascarpone and pesto. The edges of the "pocket" fastened with a wooden skewer or toothpick. Leave in this form the meat another 10-15 minutes to impregnate the inside.
On the coals throw the soaked chips. Fry the meat on the coals for 5-7 minutes on each side.
Ready to give meat to rest 2-3 minutes, covering it with foil. And served with vegetables, greens and the remaining sauce from mascarpone and pesto.
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