John Myers
Pork Fillet – with Broccoli Potatoes
The perfect pork fillet – with broccoli potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Pork fillet fresh
- 500 g Floury potatoes
- 100 g Fresh broccoli
- 250 ml Vegetable stock
- 50 ml. Cream
- 50 g Butter
- 1 tsp Green peppercorns pickled
- 15 ml. Red wine
- 0,5 Pc. Onion
- 1 Pc. Chopped garlic
- 10 g Almond leaves
- Frying oil, nutmeg, potato flour
- Peel and chop the potatoes and let them boil with salted water. Salt the pork fillet, add the clove of garlic and sear it on all sides on the pan (about 5 minutes) then continue to fry in a preheated oven for about 20 minutes at 180 ° C. – Toast the almond leaves on the pan, put them to one side.
- Mash the potatoes and mix with the cream, butter and nutmeg into a fine mixture. Chop up the cooked broccoli and mix with the potatoes.
- Heat the vegetable stock in a saucepan, add 1 teaspoon of peppercorns, finely chopped onions and bring to the boil. Add the fat from the roast. Add 15 ml. Red wine. Stir in potato flour as a sauce thickener.
- Take the fillet out of the oven and cut into slices, arrange on the plate. Sprinkle the mashed potatoes on top with the almonds, add pepper sauce and serve. Salad is always a nice alternative.
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