Pork fillet on leek – carrots – vegetables

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 stalk(s) leek
• 5 carrots
• 300 g mung bean sprouts
• 300 ml vegetable stock
• 5 tbsp soy sauce
• 5 tbsp oil (peanut oil)
• 1 tbsp ginger
• 1 tbsp turmeric
• 1 tsp sambal oelek
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Asian touch.

First, preheat the oven to 180°C. Remove any tendons and other debris from the fillet, rinse, pat dry, and lightly score both sides several times. Mix the marinade ingredients together in a small bowl. The spice quantities are, of course, only guidelines; season to your own taste. Trim and slice the leeks and carrots. Bring the broth to a boil. Brush the fillet evenly on all sides with the marinade and sprinkle with a little more turmeric, if desired. While the marinated fillet rests for a few minutes, place the three vegetables in a baking dish, mix them together, and pour the still-hot broth over them. Finally, place the fillet on top of the vegetables and place the whole thing in the preheated oven. Brush the fillet with the remaining marinade at regular intervals during baking. The cooking time depends on the thickness of the fillet and the desired juiciness. Typically, about 30 minutes is the optimal time. If in doubt, simply slice the fillet in half at the thickest part and then return it to the oven if necessary. This goes very well with mie noodles or plain rice.