Pork fillet with pear and burrata - main course Christmas menu

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In recent days, I have often asked myself the question "What do I cook at Christmas?" . My Christmas menu should be simple yet sophisticated. After all, for the first time this year, the whole family will come to a table.

As you may know, I am an absolute fan of tender pork tenderloin medallions. Therefore, the best piece of pork will be part of my Christmas main course again this year. Wrapped in spicy ham, topped with fresh pear, garnished with fried sage and baked with creamy-fresh burrata, the pork fillet on the Christmas table makes a first-class figure. And it does not always have to be the classic roast goose.

Pork tenderloin medallions with pear

Pork tenderloin can be wonderfully combined with sweet fruit. And besides peach, pear tastes great with tender meat. A great, sweet and savory combo and an uncomplicated recipe that you should definitely try.

For the first time, I ate pear in a main dish in the Pastabar in Cologne and was immediately very excited. My favorite dish, stuffed noodles with pear gorgonzola cream and walnuts, is unfortunately no longer on the menu, so I had to dare myself once to a recipe with pear. Juhuu, I've succeeded:)

There's nothing to stand in the way of a delicious banquet with this wonderful main course.

Burrata as a taste highlight

I've never had Burrata before Eat and really missed something! Burrata, one of the finest delicacies in Italian cuisine, is a mix of mozzarella and creamy cream cheese.

The creamy delicacy is mainly eaten with basil and olive oil for tomato salad. But also for baking the noble Mozzarella from Puglia really can be seen.

As a REWE Adventist Ambassador, this week I am pleased to announce a 3-course Christmas menu with my favorite products Genussmarke REWE Present a fine world. The specialties of REWE Feine Welt represent inspiring taste experiences of the highest quality.On my wintry Tonka bean dessert, the sweet end of my festive menu, you can then look forward to Sunday. :)

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Pork fillet with pear and burrata - My REWE Fine World Main course

Court: main course

Servings : 2 People

Author : Gaumenfreundin.de

Ingredients

250 g pork fillet
• 1 Pear
• 6 slices ham z. B.B. REWE Fine World Flemish Pear
• 1 cup crème fraîche
• salt
• pepper
• 10 Leaves sage
• 10 Walnuts
• 200 g stuffed noodles z. B. REWE Fine World Pumpkin Heaven, Girasoli Pasta with Pumpkin Sabei Stuff

instructions

1. Roast the walnuts fat-free in a pan.

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Cut the onion into thin slices, dice the pear.

Cut the pork fillet into thumb-sized medallions. Season with salt and pepper.

Heat the oil in a pan and the medallions of each Sauté for 1 minute. Then remove.

Fry the sage leaves crispy in the frying fat, then remove and drain on kitchen paper

Add the onion slices and pear cubes to the pan and sauté.

Add the pear juice and stir in the creme fraiche.

Season with salt and pepper.

Prepare the pasta according to the instructions.

Preheat the oven to 180 degrees.

Wrap the medallions with ham and place in a casserole dish.

Cover with the pear cream and burrata.

In the preheated oven about 15 Mince minutes.

Then garnish with walnuts and sage and serve with the noodles.