John Myers
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Pork Fillet with Horseradish Crust and Orange Sauce
The perfect pork fillet with horseradish crust and orange sauce recipe with a picture and simple step-by-step instructions.
pork tenderloin
- 1 Pork tenderloin
- Salt
- 1 Freshly grated horseradish
- 2 tbsp Chopped parsley
- 50 g Panko
- 100 g Soft butter
- 2 tbsp Rapeseed oil
- 2 tbsp Butter
Orange sauce
- 2 Pressed garlic
- 1 Finely chopped red chilli pepper
- 1 tsp Tomato paste concentrated three times
- 2 Organic oranges – juice and zest
- 100 ml Dry red wine
Side dish of mashed potatoes
- 4 size Finely diced potatoes
- 3 tbsp Creme fraiche Cheese
- 3 tbsp Cream
- Freshly grated nutmeg
Mashed potatoes
- Cook the potato cubes in salted water or vegetable stock for about 20 minutes. Mix in the mash and crème fraîche with the herbs and cream. Preheat the oven to 150 ° C
pork tenderloin
- Wash the pork tenderloin, pat dry, season with salt. Heat rapeseed oil and 2 tablespoons of butter in a pan and fry the pork fillet all over – place in a baking dish
Horseradish crust
- Mix the finely grated horseradish, panko, parsley and butter together. I put on gloves and did this with my hands as the butter can then be mixed in more easily. In addition, the mass is now better distributed around the fillet.
- Bake the fillet in the preheated oven for about 15 minutes
Orange sauce
- Heat 1tbsp rapeseed oil in the frying fat and fry onion cubes, garlic and chilli in it. Add tomato paste, sweat and deglaze with orange juice and red wine. Let something boil down. Season with grated orange peel, salt and pepper and arrange everything on plates
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