Pork fillet in a herb coating with ratatouille

Ingredients for 4 servings:

• 1 eggplant(s)
• 2 small zucchini
• 2 bell peppers
• 2 large tomatoes
• 1 onion(s)
• 2 garlic cloves
• 800 g pork fillet(s)
• some salt and pepper
• Caraway powder
• 3 tbsp mustard, medium hot
• 1 tbsp clarified butter
• some olive oil
• 4 rosemary sprigs
• ½ tsp fennel seeds, ground
• 2 tbsp balsamic vinegar, lighter
• some herbs, Italian
• 1 handful of parsley

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

low carb, light cuisine

Cut the eggplant, zucchini, and bell pepper into bite-sized cubes and place in a bowl with the finely diced onions. Finely chop the garlic, dice the tomato, and place in a separate bowl. Preheat oven to 160°C (top/bottom heat), place the grill rack on the middle shelf, and place a roasting pan underneath. Rinse the pork fillet, pat dry, and rub with salt, pepper, and caraway powder, optionally with mustard. Heat clarified butter in a large pan (this will also be used for the vegetables later) and sear the fillet all over. Then place it on the grill and cook for about 15-20 minutes until pink. Meanwhile, in the remaining clarified butter (add a little olive oil if necessary), fry the eggplant, zucchini, bell pepper, and rosemary sprigs in the pan or pot for 4-5 minutes, then add the tomato and garlic for another 3 minutes. Add the fennel and balsamic vinegar and simmer briefly. Then season with Italian herbs, salt, and pepper. Chop the parsley and toss the meat in it. Serve the meat on top of the ratatouille.