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Vegetable goulash with roasted pork fillet

updated

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Ingredients for 4 servings:

  • 2 bell peppers, red and yellow
  • 1 carrot(s)
  • 1 onion(s), red
  • 1 apple
  • 1 fennel
  • 4 bay leaves
  • 4 cloves garlic
  • 700 ml tomato(s), pureed
  • 1 some coriander powder
  • salt and pepper
  • Paprika powder, hot or sweet
  • 1 pork fillet(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

à la Jamie Oliver

Wash the vegetables and press them whole through a food processor (with the cutting disc). Then add the vegetables to a pan and fry until they develop a roasted aroma. Add the bay leaves and crushed garlic. Fry everything for 5-10 minutes. Then add the passata and season with paprika, salt, and pepper. In the meantime, portion the pork fillet as desired and season with salt, pepper, and coriander. Then fry in the grill pan for 2 minutes on each side. Serve with rice or white bread. If you like, you can also serve it with natural yogurt as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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