Pork fillet baguette

Ingredients for 3 servings:

• 1 pork fillet(s)
• 1 baguette(s)
• 150 g Gruyère, sliced
• ½ pack of arugula
• 3 shallots
• 400 g mushrooms
• 1 clove(s) garlic
• 1 rosemary sprig(s)
• 1 tbsp honey
• 3 tbsp brown sugar
• 150 ml balsamic vinegar
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

with rocket and balsamic mushrooms

For the balsamic mushrooms, it’s best to prepare everything beforehand and have everything ready. Peel and finely chop the garlic. Peel the shallots and cut into half rings. Cut the mushrooms into 3-4 mm thick slices. Pluck the rosemary from the stalks and chop finely. Brown the garlic and shallots in a hot pan, add the mushrooms and fry until they have taken on some color. Then add the rosemary needles, honey, balsamic vinegar and sugar and simmer over medium heat until reduced. Remove the cooked mushrooms from the heat and set aside. The liquid will thicken further as it cools. Cut the baguette in half and spread the Gruyère on the lid. Remove the silver skin from the pork fillet and season with salt and pepper. Sear the pork fillet whole, either in a pan or on the grill, and then bring to an internal temperature of 57 to 62 degrees Celsius at around 150 degrees Celsius (300 degrees Fahrenheit) (depending on your taste). Place the lid with the cheese in the oven or grill to melt. Spread the arugula on the bottom. Remove the meat from the oven or grill, cut into slices approximately 0.5 to 1 cm thick, and arrange them on the arugula. Spread the balsamic mushrooms with the entire broth on the fillet slices, then place the lid with the melted Gruyère on top.