Poached pork fillet

Ingredients for 2 servings:

• 400 g pork fillet(s)
• salt and pepper
• 250 g mushrooms, brown
• tarragon
• marjoram
• 1 onion(s)
• 1 tbsp tomato paste
• 1 bunch parsley, flat
• 200 ml white wine or rosé
• 1 cup vegetable stock
• 300 g carrot(s)
• a little cream, about 1 shot glass
• 2 tbsp butter
• 1 tsp sea salt
• 4 tbsp sugar
• 250 g pasta, colored

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 hours; Total time approx. 4 hours

with mushroom sauce, caramelized carrots and colorful pasta

Toss the pork fillet in a mixture of salt, pepper, tarragon, and marjoram until seasoned all over, then vacuum seal. If you don’t have a vacuum sealer, place the meat in a freezer bag and place it in water with the opening facing up. This will allow the air to escape, allowing you to tie it up with relatively little air. It’s best to seal it with a second bag to ensure it’s really airtight. Since I don’t have a sous vide machine, but do have a slow cooker (crockpot) that has a temperature of around 68 degrees Celsius on low and 80 degrees Celsius on high, I used that. Of course, a regular pot will also work, but you have to monitor the water temperature with a thermometer. I’ve done that before, and it works quite well once you get the temperature right. Now place the meat, still in its packaging, in a water bath at 70-75 degrees Celsius for about 2 hours. In the meantime, chop the carrots into small pieces or slice them with a spiralizer. Finely chop the onions and sauté in a little butter in a pan or saucepan until translucent, then add the quartered or sliced ​​mushrooms and sauté until well browned. Briefly fry the tomato paste, then deglaze with the wine and stock and simmer until the sauce begins to thicken. Then add the cream and season with salt and pepper. Continue cooking until the sauce reaches the desired consistency. Season to taste and stir in some chopped parsley at the end, then keep warm. Remove the meat from the foil and sear it all over in the pan for 3-4 minutes, then let it rest in a warm place. Now cook the carrots in broth or salted water until tender but still firm to the bite. At the same time, cook the pasta in salted water until al dente. Refresh the carrots. Melt the butter with the sugar and a little salt, then add the carrots and toss well until hot and slightly caramelized. Cut the meat and arrange everything nicely, sprinkle with the rest of the parsley and enjoy.