Pork fillet with potato dumplings

Total time: 2hr 30m
Preparation Time: 60m

For 4 people

Nutritional Information

Contains 822 Kcal, 52g Protein, 61g Carbohydrates, 39g Fat


  • To prepare the fillets
  • 2 pork fillets (approx. 350 g each)
  • 0.5 tsp salt
  • 100 g Parma ham in slices
  • a little pepper
  • 4 sprigs rosemary, needles removed
  • 1 tbsp olive oil
  • Strawberry butter
  • 80 g lactose-free butter, soft
  • 100 g strawberries, pureed
  • a little pepper
  • Potato dumplings
  • 500 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
  • 200 g gluten-free flour (Schär)
  • 0.25 tsp salt
  • 2 fresh eggs
  • a little nutmeg
  • salted water, boiling
  • 2 tbsp olive oil
  • 150 g baby spinach

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  • To prepare the fillets

    Remove the meat from the fridge approx. 1 hr. prior to cooking. Preheat the oven to 80°C, warm the platter, bowls and plates. Place 3 slices of Parma ham per fillet on the work surface, overlapping slightly. Season the meat and place on the ham. Place the rosemary on top of the fillets and wrap in the ham. Heat the oil in a large frying pan. Brown the meat all over for approx. 5 mins., remove and place on the warmed platter. Insert the meat thermometer into the thickest part of one of the fillets. Cook at a low temperature in the centre of a preheated oven for approx. 1 1/2 hrs. The core temperature should be approx. 62°C. The meat can then be kept warm at 60°C for up to 1 hr.
  • Strawberry butter

    Beat the butter, strawberries and pepper using the whisk on a hand mixer for approx. 2 mins., refrigerate until ready to serve.
  • Potato dumplings

    Push the potatoes through a sieve into a bowl and leave to cool a little. Stir in the flour, add the egg, season and mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls into pieces approx. 2 cm long. With a little flour, shape the dough by hand into finger-shaped dumplings that are a little thinner at the ends, place the dumplings on a lightly floured towel. In batches, simmer the dumplings in salted water until they float to the surface. Remove with a slotted spoon, drain well, cover and keep warm. Heat the oil in a frying pan. Add the potato dumplings, fry for approx. 2 mins., add the spinach, allow to wilt, season with salt.
  • Fleisch tranchieren, mit der Butter und den Schupfnudeln auf den vorgewärmten Tellern anrichten.

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