Recipe Tip: Pork Fillet with Chard and Tomato
Top Recipe for 4 Persons. All ingredients and tips for getting it right. The pork is cooked in the oven, accompanied by vegetables and a sauce with a fresh note.
- 800 gpork fillet (ideally 2 pieces cut from the middle)
- 8 sprig(s)thyme
- peanut oil
- 1large oxheart or beefsteak tomato
- agave syrup
- olive oil
- peanut oil
- 1 bunch(es)yellow chard
- 1 clove(s)garlic, peeled
- soy sauce
- sesame oil
- 250 gfresh goat cheese
- 100 gGreek yoghurt
- 2 sprig(s)basil
- 2 sprig(s)dill
- coloured cornflower petals
- 1 teaspoon(s)white wine vinegar
- olive oil
Step 1Preheat oven to 120 °C. Lightly sear the pork fillet on all sides in a preheated pan with a little peanut oil.
Step 2Place in an oven dish and top with the thyme. Bake in the oven for approx. 40 minutes until pink.
Step 3Wash 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.
Step 4Remove the pan from the heat and leave to infuse for a few minutes. Add a dash of sesame oil, salt and pepper.
Step 5Wash the tomato and remove the stalk, then cut into approx. 1/2 cm thick slices and fry lightly on both sides in a pan.
Step 6Drizzle with agave syrup and season with salt and pepper.
Step 7For 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).
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