Pork Tenderloin Wrapped in Zucchini

1. chop the chives into fine rolls. Remove tendons and skin from pork tenderloin. Cut head and tip of tenderloin (approx.

180 g), cut into small cubes and place in freezer (approx. 150 mmin).

In the meantime, peel narrow, long slices from the zucchini lengthwise with a peeler. Halve the garlic and shallots lengthwise with the peel. Heat the olive oil in a frying pan. Brown pork tenderloin properly on all sides and season with salt, pepper. Add garlic, shallots, thyme and rosemary and fry briefly. Remove the frying pan from the stove and allow the fillet to cool slightly. 3.

Put the cold fillet cubes into a kitchen blender and season with salt and pepper. Add the whipped cream and whisk very well until a smooth farce is obtained. Put the farce into a bowl. Add Parmesan cheese and chives and fold in. Season with pepper.

4. thinly spread aluminum foil (45×45) with a little bit of farce. Place zucchini slices on it, overlapping, side by side lengthwise. Spread the remaining farce evenly (approx.18×200 mm) on the zucchini slices. Dry the pork tenderloin properly with kitchen paper and place it diagonally to the length of the zucchini slices on the farce. Slightly smooth and roll up with the aluminum foil so that the farce and zucchini slices wrap around the tenderloin. Tightly twist the ends of the aluminum foil (candy) and seal with a meat fork.

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