Pork fillet with cheese cream

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 1 large carrot(s)
• 1 zucchini
• 3 tbsp oil
• 100 g goat’s cheese
• 1 tsp honey
• 1 tbsp pine nuts, chopped
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Trim the pork fillet of any tendons and excess fat. Season the meat with salt and pepper and sear it all over in a pan with fat for three minutes. Use a vegetable peeler to cut the carrot and zucchini into thin strips. Boil the zucchini strips in salted water for five seconds, and the carrot strips for ten seconds. Immediately after cooking, cool both strips in prepared ice water. Then pat dry. Cut the aluminum foil and plastic wrap into equal-sized rectangles, place the plastic wrap on top of the aluminum foil. Place the vegetable strips on the foil; they shouldn’t be too long. Place the fillets on top and wrap them tightly in the foil (like candy). These foil packages are then cooked in a preheated oven at 180°C for about 45 minutes. Let cool for about 15 minutes, then remove the foil and slice – ideally with an electric knife. Mix the goat’s cheese with honey, salt, and pine nuts and place on each cut surface. Melt in the still-hot oven under the broiler. Serve immediately. We serve it with swede puree and balsamic vinegar. Tip: If you don’t like or can’t find goat’s cheese, you can also mix 50g each of feta cheese and cream cheese.