John Myers
Pork Fillet on Mixed Vegetables
The perfect pork fillet on mixed vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Carrots
- 800 g Fennel
- 2 Oranges
- 300 g Mushrooms
- 6 tsp Oil
- Salt pepper
- 12 Pork fillet medallions approx. 40 g each
- 180 ml Cream
- 200 ml Broth
- 2 Branches Thyme
- Peel and dice the carrots. Clean the fennel and cut into about 1 cm strips. Peel and fillet the oranges and collect the juice. Clean the mushrooms and, depending on the size, cut in half or roughly dice. Heat 2 teaspoons of oil and fry the mushrooms for about 5 minutes. Put on a plate and keep warm. Fry the fennel with 2 teaspoons of oil in the frying fat, add the carrots and cook for about 7 minutes. Salt and pepper.
- Fry the medallions in 2 teaspoons of oil in a pan for 2-3 minutes on each side. Salt and pepper, remove, keep warm with vegetables, mushrooms and orange fillets. Pour orange juice into the frying fat and let it simmer. Pour in the cream and stock, simmer and season to taste. Put the warm vegetables with the orange fillets in the sauce and mix everything together. Spread the vegetables with a little sauce on deep plates, place 3 pork fillet medallions on top and serve sprinkled with thyme leaves.
- Noodles or oven-röstis and mixed lettuce go well with this.
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