John Myers
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Pork Fillet in Pepper Coating
The perfect pork fillet in pepper coating recipe with a picture and simple step-by-step instructions.
- 250 g Pork tenderloin
- 1 piece Kohlrabi
- 4 piece Carrots
- 2 tsp Mustard
- 1 piece Garlic
- 2 tbsp Peppercorns
- 1 Rosemary
- 1 Tarragon
- 1 Thyme
- 2 tbsp Sugar
- 3 tbsp Butter
- 1 Nutmeg
- 1 Cinnamon
preparation
- Folds clean and pat dry. Crush the pepper in a mortar and chop a clove of garlic. Also chop the rosemary, tarragon and thyme and add to the pepper. Grate the potatoes into coarse strips and squeeze out the liquid through a linen cloth and store in the refrigerator. Clean the kohlrabie and carrots and cut into cubes. Pre-cook in a pan with salted water until al dente.
The fillet
- Brush the fillet with the mustard and then turn it in the pepper and herb mixture. Heat a pan and melt a tablespoon of butter in it. Sear the fillet on all sides until it takes on a light color and then finish cooking in the oven at 160 degrees.
Rõsti and vegetables
- Grate the potatoes with salt, pepper, nutmeg and cinnamon to taste and bake them in a pan to make rösties. You don’t actually need a tie, but you can add either an egg or cheese to the potato mixture. Melt the butter in another pan and heat the pre-cooked vegetables in it, then sprinkle the vegetables with the sugar and toss in the pan.
to dish out
- Take the finished fillet out of the oven and let it rest briefly. Put the vegetables on the plate and add two rösties. Cut the meat into fine slices and place on top. Good Appetite.
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