Balsamic trio

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 3 cloves garlic
• 6 leaves of sage, fresh or dried
• 150 ml balsamic vinegar
• 150 ml vegetable broth, clear
• 150 ml honey (acacia honey), liquid
• 2 bay leaves
• some olive oil
• some salt and pepper
• 800 g potatoes, small
• Water (salt water)
• 5 tbsp balsamic vinegar
• 1 tsp honey (acacia honey), liquid
• 1 handful of fresh basil
• some oil
• some salt
• n. B. Salad, various varieties (e.g. lamb’s lettuce, Lollo Rosso)
• 1 cup goat’s cheese
• 4 figs, ripe
• 1 tbsp honey (e.g. orange blossom honey)
• 3 tbsp grenadine (30%)
• 4 tbsp juice (blood orange juice)
• 4 tbsp olive oil
• 1 tsp sambal oelek
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Pork fillet with roasted potatoes, goat’s cheese, and figs on a bed of pomegranate salad

First, cut the pork fillet into 1.5-2 cm thick slices. Then marinate with olive oil, crushed garlic, and finely chopped sage for about 90 minutes (Tip: in a tied-up freezer bag). Boil the potatoes, whole and with the skin on, in salted water until tender. Then let them cool, cut them in half, and set them aside. While the potatoes are cooking, lightly brown the meat in a pan with a little olive oil. Place the meat on a plate with some of the cooking juices, cover with aluminum foil, and keep warm in the oven at 90°C. Reserve the rest of the juices for one of the reductions. Wash the various salads and cut them into bite-sized pieces. Mix the honey, pomegranate syrup, blood orange juice, olive oil, and sambal oelek to make a dressing and season with salt and pepper. Toss the salad with the dressing and set aside. Season the potatoes with salt and sear them in a pan with oil. In the meantime, prepare the reductions for the fillet and potatoes in two separate pots. Reduction for the pork fillet: Boil the reserved pan juices with the balsamic vinegar in a small pot until syrupy. Then add the vegetable stock and continue to reduce (approx. 5 min.). Then add the honey and reduce for a further 8 min. Reduction for the potatoes: Boil the balsamic vinegar and acacia honey in a small pot for approx. 1 min. Now add the roasted potatoes to the reduction, toss to coat, and immediately serve on a plate. Arrange the goat’s cheese and sliced ​​figs next to it on a bed of salad. Remove the meat from the oven, place it on the plate, and drizzle with the reduction. Tip: Finally, garnish the plate with a drizzle of grenadine.