Pork fillet in kiwi crust

Ingredients for 4 servings:

• 500 g pork fillet(s) (in one piece)
• n. B. Pepper, white
• some butter
• 3 kiwis
• 1 egg white
• 2 tbsp breadcrumbs
• 1 tbsp almond(s), ground
• 1 tsp lemon peel
• 1 pinch(s) mustard powder (or 1 tsp hot mustard)
• 1 pinch of salt
• 1 sprig(s) rosemary
• 125 ml white wine (dry)
• 5 tbsp water
• 5 tbsp cream
• 2 tbsp crème fraîche
• 1 pinch(s) of sugar
• n. B. Salt
• n. B. Pfeffer

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

tender pink pork fillet with a twist

First, use a sharp knife to trim any tendons and fat from the pork fillet. Rub liberally with white pepper and place on the work surface. Fold the narrow end down so that the fillet is roughly evenly thick all over. For the crust, puree 2 1/2 kiwis together with the egg white, breadcrumbs, almonds, and lemon zest. Season with mustard powder, salt, and pepper. Spread about two-thirds of the puree over the fillet. Briefly rinse the rosemary sprig and strip off any needles. Sprinkle the needles over the fillet. Melt the butter in a roasting pan and add the fillet. Roast in a preheated oven at 200°C for 15 minutes. Then spread the remaining puree over the fillet and crust for another 15 minutes at 220°C. Remove the meat from the roasting pan, pour the meat juices into a saucepan, and keep the meat warm. For the sauce, add the white wine, water, and cream to the roasting juices. Reduce by a third over high heat, then thicken with the crème fraîche. Season to taste with a pinch of sugar, salt, and pepper. Cut the remaining kiwi half into wedges and arrange them on top of the fillet. Serve the sauce and meat separately. Freshly carve the meat with a sharp knife.