Pork fillet parcels-garlic cream
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66 rates
Preparation : 15 min
Cooking : 25 min
Total time : 40 min Rest : 0 min
4 people
1.5 tbsp olive oil
0.5 zucchini
100 g sundried tomatoes
400 g pork fillet
4 cloves of garlic
50 g cashews
200 g of crème fraîche
1 pinch salt
1 pinch pepper
Associated products
Tips
The garlic cream is also a delicious accompaniment for roast lamb, and grilled or cold meats.
RECIPE STEPS
1
Fit the food processing bowl and the mini bowl.
Add the garlic cloves (halved), cashews and crème fraîche then blend by running the program for 45 seconds.
- 4 cloves of garlic
- 50 g cashews
- 200 g of crème fraîche
Robot
2
Season to taste, adding a little olive oil if the cream is too thick.
- 1.5 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
3
Remove any fat from the pork fillet.
Cut the pork into 1cm thick slices.
Set aside.
- 400 g pork fillet
4
Cut out four rectangles of baking paper and brush with olive oil.
- 1.5 tbsp olive oil
5
Slice the courgette and place it into the centre of each baking paper rectangle.
- 0.5 zucchini
6
Spoon a little garlic cream onto the courgettes.
7
Top with the sliced pork and sundried tomatoes.
- 100 g sundried tomatoes
8
Fit the metal bowl, add 0.5L water and fit the steamer basket.
9
Tightly close the parcels and place them in the steamer basket.
Run the program.
Steam
20:00 / / 110°C
10
Check the parcels and, if necessary, rerun the program.
Steam
05:00 / / 110°C
11
Serve the remaining garlic cream on the side.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
