Pork fillet with radish and spice sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 70 ml olive oil
• 2 cloves garlic, finely chopped
• 1 tsp rosemary, finely chopped
• 1 lemon(s)
• 3 juniper berries, crushed
• ½ tsp paprika powder, sweet
• 1 tsp herbs de Provence
• salt, pepper
• 500 g white radish(s)
• 1 potato(s), floury
• 30 g butter
• 1 tbsp honey
• 1 shot of balsamic vinegar, white
• salt and pepper
• 250 ml white wine
• 60 ml vinegar (tarragon)
• 2 tbsp sugar
• 1 sprig(s) of thyme
• 1 clove(s) garlic
• ½ tsp curry powder
• ½ tsp turmeric
• 1 pinch(s) of cayenne pepper
• 3 tbsp crème fraîche
• 40 g butter, diced
• n. B. cornstarch
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

elaborate fine dish from Austria

Add the chopped garlic, rosemary, juniper, Provençal herbs, paprika, and peeled lemon zest to the olive oil. Cut the pork fillet into finger-thick slices and let it marinate for at least an hour. Meanwhile, prepare the radish and the sauce. Peel and grate the radish and potatoes. Melt the butter in a saucepan, add the grated vegetables, honey, and vinegar, and sauté, covered, for 10 to 15 minutes until softened. Season with salt and pepper. You may also need a little more vinegar. Now for the sauce. To do this, reduce the wine, vinegar, a large cup of water, sugar, thyme, and finely diced garlic by half over high heat. Add the curry, turmeric, and cayenne pepper, stir in the crème fraîche, and bring back to a boil. Dissolve the cornstarch in the water and gradually add it to the sauce, stirring constantly with a whisk, until it reaches the desired consistency. Remove the thyme sprig. Beat in the butter with a hand blender. Season with salt, pepper, and an additional dash of vinegar, if desired. Keep the sauce warm for now. Heat the pork fillet marinade in a pan, sear the medallions on both sides, and let them simmer covered. Season with salt and pepper. Arrange the medallions on the plate with the radish. You can also layer two medallions with the radish between them. Drizzle the meat with a little marinade. Whisk the sauce again with a hand blender and pour it onto the plate.