John Myers
Ingredients for 4 servings:
- 1 pork fillet(s), preferably half of 2 fillets and the thicker part
- 3 tbsp germ oil
- 5 tsp, heaped Dijon mustard
- 2 garlic cloves, peeled, finely chopped
- 1 sprig(s) rosemary, stemmed, finely chopped
- 7 sprigs tarragon, stemmed
- Sea salt and black pepper, freshly ground
- 250 g blueberries
- 200 g raspberries
- 2 tbsp balsamic vinegar
- Cress (sakura cress)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes
quickly prepared and special taste
If you ask the butcher for the thicker half of each of two pork fillets, you have the advantage of having relatively equal-sized pieces when serving, and the doneness is also better. Trim the fillet or have the butcher do it for you. Preheat the oven to 200°C fan/convection oven. Heat the oil in a non-stick pan and sear the pork fillets on all sides until nicely browned. Remove from the pan and rub the mustard all over. Divide the herbs, garlic, salt, and pepper into two portions and divide them lengthwise between the pork fillet halves. Then turn them over. This ensures a nice, even distribution. Return the fillets to the pan, scatter the berries all around, along with the balsamic vinegar, then place them in the oven and let them simmer until the desired doneness is reached. A core temperature probe is helpful here. For us, a pork fillet can still be slightly pink in the middle. When the desired degree of doneness is reached, some of the berries will have disintegrated. Stir the sauce carefully. Because I wanted to preserve some of the berries, I cut the fillet into 1.5 cm thick slices and arrange them on the plate. The sakura cress serves as a garnish. I chose rice as a side dish. I could also imagine wild rice going well with this dish.
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