Blue pancakes with juicy tenderloin
- 1 glass of bluecorn Flour
- 2 eggs
- 1/3 glass of sparkling water
- ½ glass of milk
- a pinch of salt
From the resulting mixture, fry pancakes on coconut oil. If the dough is too thin, add flour!
Orange pumpkin stuffing:
- 1 glass of pumpkin puree
- 1 spoon olive oil
- Curry, salt, pepper
We mix ingredients for stuffing with a blender.
Marinade:
- 1/3 glass of rapeseed oil
- 2 spoons of Dijon mustard
- half teaspoon of garlic
- 3 teaspoon of salt
- 1 teaspoon of ground pepper
- 1 teaspoon of herbal pepper
- 3 teaspoon of marjoram
- 2 teaspoon of savory
- 2 teaspoon of sweet paprika
- A pinch of sugar + pinch of hot pepper
Preparation:
- Wash the pork tenderloin (my portion of about 1,5kg). Combine all the ingredients of the marinade and rub/marinate the meat. It would be best to keep the meat in the marinade for a few hours (my was about 12h). When we the meat is ready, cut it into slices and fry in a pan on both sides. You do not have to fry the whole meat right away.
- The marinated meat can safely remain in the fridge longer (up to several days). It takes a moment, so do it the best before serving. It's a better option than reheating meat!
- Butter the pancake with the resulting pumpkin stuffing. Arrange ready-made tenderloins, add a few spinach leaves and sprinkle with mozzarella. Wrap the pancakes and it’s ready! If you like to combine meat with sweet taste, you can also add fried plums! In my opinion, they fit together perfectly.
Bon Appetit!
