Recipe Tip: Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat

Instructions

1. Step 1

   Preheat oven to 70 °C. Cut pork fillet in half and sear briefly on all sides in a hot pan with a little coconut oil.

2. Step 2

   Place in an oven dish and heat in the oven at 70 °C for 30 minutes. Coarsely grind or chope the hazelnuts then mix them with a little olive oil and the feta cheese using a fork.

3. Step 3

   Remove the pork fillet from the oven, set aside and switch the oven to maximum grill function (270 °C). Cut 3 cm thick medallions from the fillet and cover the cut side with the nut-cheese mixture.

4. Step 4

   Bake for 5 minutes on the middle shelf so the cheese mix melts.

5. Step 5

   Sauté the bulgur wheat in a warm pan without oil, add the vegetable stock, bring to the boil, add the ginger, lemon zest and lime leaf and simmer for 15-20 minutes with the lid on.

6. Step 6

   Add a little vegetable stock if necessary. Before serving, mix with a little olive oil and sprinkle with crumbled blackberries and cranberries to serve.

7. Step 7

   Wash the chard, drain and pat dry, cut the stems into 0.5 cm slices and set aside in a bowl.

8. Step 8

   Cut the leaves from the chard into strips. First, sauté the stems of the chard in a hot pan for 5 minutes with a little coconut oil, add the leaves and cinnamon stick, deglaze with vegetable stock and leave to infuse.

9. Step 9

   Season with salt and pepper and add a little olive oil to serve.

10. Step 10

    Serve on large plate or individual plates with the pork, bulger wheat and chard.