Recipe Tip: Pork Fillet with Wild Garlic, Lentils and Broccoli
Top Recipe for 4 Persons by Constantin Fischer. All ingredients and tips for getting it right. The wild garlic gives the pork a spring-like touch
- 800 gpork fillet
- 1 bunch(es)wild garlic
- 1 tablespoonground pepper
- 1star anise
- Maldon sea salt
- 200 gyellow lentils
- 125 mlwhite wine
- 500 mlvegetable stock
- 1 tablespoonhoney Dijon mustard
- 2 stalk(s)lemon grass
- 2spring onions
- peanut oil
- olive oil
- wild broccoli
Step 1Grind star anise and pepper in a grinder to a coarse powder. Wash wild garlic, spin dry and cut into fine strips.
Step 2Cut the pork fillet in approx 12 cm pieces. Place cling film on a surface, sprinkle densely with wild garlic and the spice mixture, place a piece of the pork fillet on top and roll up airtight.
Step 3Repeat this procedure with all the pieces and then wrap the pork tenderloin rolls in aluminium foil. Place in the oven on an oven dish at 150 °C for 45 minutes until pink.
Step 4Sauté the lentils in a pot with some peanut oil, deglaze with white wine and cover with vegetable stock. Put on the lid and simmer gently for approx. 40 minutes.
Step 5If necessary, top up with vegetable stock to avoid burning the lentils. Clean the sping onions and lemongrass and cut into fine slices, add these to the lentils with the mustard and olive oil for the last 5 minutes.
Step 6Season with salt and pepper. The broccoli is cooked in boiling salted water for approx. 3 minutes and served immediately.
Step 7Serve with the pork, lentils and broccoli.