Oven-baked pork fillet with fried zucchini and candied sweet potato fries

Ingredients for 1 servings:

• 150 g pork fillet(s)
• 175 g zucchini
• 175 g sweet potatoes
• 10 g clarified butter or ghee
• 10 ml sunflower oil
• 20 ml olive oil
• 10 ml maple syrup
• 1 clove(s) garlic
• 1 g paprika powder
• 3 g salt
• 1 g chili flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

slowly cooked and very juicy

Remove any outer tendons from the pork fillet, fry it in clarified butter in a pan on all sides until evenly browned. In a bowl, mix 10 ml of sunflower oil with 1 g of salt and 1 g of paprika and toss the fillet in it. Place it in an oven preheated to 75 degrees Celsius and leave it there for 1 hour. After 45 minutes, turn off the oven; the fillet will continue cooking while you prepare the ingredients. Bring a pot with 5 cm of water and 1 g of salt to a boil. Peel the zucchini and cut it into 0.5 cm thick slices and season with salt. Peel the sweet potato and cut it into chip-like sticks about 12 mm thick. Add these to the boiling salted water until just cooked through, but by no means mushy; they will become even more orange. Add 10 ml of olive oil for the sweet potatoes to a pan and heat it up. In another pan, fry the zucchini slices in the other 10 ml of smoking hot olive oil, first on one side and then on the other, until they start to brown. If the pan is running dry, add a little more oil. While the other side is browning, add a tiny bit of freshly squeezed garlic to each piece and season with 1 g of salt. Add the sweet potatoes to the pan with the hot oil, add the maple syrup, and the chili flakes, and swirl the pan until the maple syrup caramelizes in the water boiling away from the sweet potato fries, encasing the chili flakes. Serve the sliced ​​fillet with the other ingredients.