John Myers
Baked Pork Fillet with Pear Cubes on Potato Pancakes
The perfect baked pork fillet with pear cubes on potato pancakes recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes
- 1 Shallot
- 1 Egg
- 50 g Flour
- Salt and pepper
- 1 tbsp Rapeseed oil
- 300 g Pork tenderloin
- 1 Pear fresh
- 0,5 tbsp Lemon juice
- 1 tbsp Rapeseed oil
- Salt and pepper
- Rose paprika powder
- 80 g Gorgonzola
- Fresh cress
- Peel and wash the potatoes and grate them on a not too fine grater. Place the grated potatoes in a sieve and allow to drain, collecting the liquid. Add the starch that has settled in the potato water to the potatoes again. Peel the shallot and grate finely. Add to the potatoes and fold in. Add the egg, flour, salt and pepper to the potatoes and mix everything together well.
- Heat the oil in a pan. Place small dough in the fat with a tablespoon and press flat. Fry until crispy brown on both sides for about 5 minutes and drain on kitchen paper.
- Take the pork fillet out of the refrigerator 30 minutes before roasting and cut into small medallions. Quarter and core the pear and cut into large pieces. Mix immediately with the lemon juice and cut the Gorgonzola into small pieces.
- Heat the oil in a pan, fry the medallions on each side for about 1 minute, season with salt and pepper, remove. Briefly fry the pear pieces in the frying fat, season with salt, pepper and a little rose-hot paprika. Pour in 100ml water.
- Place the medallions in a baking dish and top with Gorgonzola. Let them bake in the oven under the grill.
- Spread the potato pancakes on the plates, serve with 2 gratinated medallions, pear pieces and sprinkled with cress.
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