Recipe Tip: Pork Fillet with Chard and Tomato

Instructions

1. Step 1

   Preheat oven to 120 °C. Lightly sear the pork fillet on all sides in a preheated pan with a little peanut oil.

2. Step 2

   Place in an oven dish and top with the thyme. Bake in the oven for approx. 40 minutes until pink.

3. Step 3

   Wash the chard and drain well, pat dry. Cut the stems into small pieces and divide the larger leaves. Fry briefly in a hot pan. Add thinly sliced garlic clove and deglaze with soy sauce.

4. Step 4

   Remove the pan from the heat and leave to infuse for a few minutes. Add a dash of sesame oil, salt and pepper.

5. Step 5

   Wash the tomato and remove the stalk, then cut into approx. 1/2 cm thick slices and fry lightly on both sides in a pan.

6. Step 6

   Drizzle with agave syrup and season with salt and pepper.

7. Step 7

   For the creamy cheese sauce, place the yoghurt, goat cheese, chopped basil and petals, vinegar, salt, pepper and olive oil in a bowl and mix well. Arrange everything on a flat plate (see photo).

8. Step 8

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9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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