John Myers
Contents
show
Ingredients
- 1 Pork tenderloin
- 500 g Fresh boletus mushrooms
- 1 Onion
- 1 tbsp Clarified butter
- Salt and pepper
- Caraway seeds
- 1 shot Balsamic vinegar old
- 100 ml Red wine
- 400 ml Gravy
- 1 clove Garlic
- 1 Onion
- 3 tbsp Ice cold butter
- 500 g Floury potatoes
- 2 Eggs
- 1 tbsp Potato starch flour
- 2 tbsp Flour
- Salt and pepper
- Nutmeg
- 4 tbsp Breadcrumbs
- Flour
- Oil to fry
- 1 tbsp Butter
- 1 Bay leaf
- 3 Allspice grains
Instructions
- Wash the fillet, remove the tendons and season with salt on both sides. Sear it on all sides in a pan with a little clarified butter. Then place in the oven on a grid and leave in the oven at 100 ° C until the meat has reached a core temperature of 60 ° C.
- Boil the potatoes until soft, then drain and burn. Put the egg yolk under the hot potatoes and stir well. Then add the salt, nutmeg and the flour as well as the starch.
- The dough should have a soft consistency but not too soft so that it does not stick and you can form balls out of it. Turn the balls first in flour, then in egg and finally in breadcrumbs, then fry in hot oil until golden yellow.
- For the sauce, add the garlic with the skin to the roasting stock and briefly sweat the onion in slices, then deglaze with balsamic vinegar and let the red wine boil down briefly and then add the stock.
- Add the bay leaves and allspice and let everything boil down a little. Finally, bind with ice-cold butter.
- Clean the mushrooms, cut the onions into cubes and sweat them in butter, add the mushrooms with salt, pepper, add a little cumin and sauté the mushrooms until soft.
Nutrition
Serving: 100gCalories: 118kcalCarbohydrates: 11.7gProtein: 3gFat: 6.2g
