John Myers
Contents
show
Pork Fillet with Olive Crust on Fan Potatoes and Mixed Vegetables
The perfect pork fillet with olive crust on fan potatoes and mixed vegetables recipe with a picture and simple step-by-step instructions.
For the fan potatoes:
- 15 Pc. Potatoes
- 125 g Butter
- Salt and pepper
- Paprika powder
- Ground thyme
- Dried rosemary
For the olive crust:
- 4 disc Toast
- 4 Pc. Roasted peppers
- 2 Pc. Garlic cloves
- 10 Pc. Black olives
- 0,5 bunch Rosemary
- 0,5 bunch Thyme
- 2 Pc. Egg yolk
For the pork tenderloin:
- 750 g Pork tenderloin
- 2 tbsp Oil
- Salt and pepper
- Paprika powder
- Flour
For the colorful vegetables:
- 3 Pc. Zucchini
- 10 Pc. Cocktail tomatoes
- 3 Pc. Red peppers
- 200 ml Olive oil
- 2 tsp Salt
- 1 tsp Pepper
- 2 tsp Paprika
- 3 Pc. Clove of garlic
- 2 Pc. Sprigs of thyme
- 4 Pc. Rosemary sprigs
- 1 shot Balsamic vinegar
For the sauce:
- 12 Pc. Shallots
- 250 ml Port wine
- 60 ml Balsamic vinegar
- 50 g Cold butter
- 250 ml Vegetable broth
- 100 ml White wine dry
- Preheat the oven to top and bottom heat to around 200 degrees. Take the butter out of the fridge and let it soften to make it easier to smear it over the potato later.
- First, the potatoes must be peeled and washed thoroughly. It is best to place each potato on a spoon and cut across the potato with a sharp knife up to the edge of the spoon, at intervals of about 3 mm (do not cut through). Then place the fan potatoes in a greased baking dish. Sprinkle the fan potatoes with a little butter, salt, pepper and paprika at your own discretion. Then put the pan in the oven without the lid on the middle rack and bake for about 50-60 minutes.
- While baking, brush the boiled potatoes with the butter from time to time. Fan potatoes get a special aroma if you put fresh thyme or rosemary in the baking dish and pour butter over them.
- Toast two slices of toast in the toaster until golden brown. Then cut the toast into small cubes. Then dice 4 roasted peppers. Peel and chop 2 cloves of garlic and cut 10 olives into small pieces. Pluck the herb needles (or leaves) and chop except for a few. Mix everything with the toast, garlic, olives, paprika and egg yolk.
- First season the fillet with salt and pepper and then heat it in 2 tablespoons of oil in a pan. Fry vigorously for about 5 minutes. Then place the fillet on baking paper on a baking sheet and brush with flour. Now spread the crust mixture on the fillet. Fry at 175 degrees for 10-15 minutes.
- Wash and clean the vegetables. Cut the zucchini into slices (about 0.5 cm thick). Quarter the peppers. Mix the olive oil in a bowl with the crushed garlic, salt, pepper, paprika and chopped herbs. Add a dash of balsamic vinegar. Mix in the vegetables and let them steep for about 2 hours. Stir well several times. Grill the vegetables in the grill pan on medium heat for about 10-15 minutes. Finally, season with salt.
- Reduce the port wine to a third. Add balsamic vinegar. Peel shallots, sauté in a little butter until translucent, pour in the vegetable stock and white wine and reduce to a third. Put aside. Then cut 100 g of cold butter into small cubes, toss with the port wine mixture in the shallot reduction (light binding) and season to taste.
Facebook Comments