John Myers
Ingredients
Pork fillet with cranberry sauce:
- 250 g Pork tenderloin
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Sunflower oil
- 2 tbsp Wild cranberries (glass)
Carrot puree:
- 600 g Carrots / cleaned approx. 500 g
- 1 tsp Salt
- 1 tbsp Butter
- 4 tbsp Milk
- 1 tbsp Creme fraiche Cheese
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Bacon beans:
- 500 g Bush beans TK (own production!)
- 1 tsp Salt
- 50 g Diced cate ham
- 1 tbsp Butter
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- Parsley for garnish
Instructions
Pork fillet with cranberry sauce:
- Clean / remove the pork tenderloin, wash, cut into 6 slices, press the slices down a little with the heel of your hand and season on both sides with coarse sea salt from the mill and colored pepper from the mill. Heat sunflower oil (4 tbsp) in a coated pan, fry the pork fillet slices for 2 minutes on both sides, remove and keep warm until serving. Add the wild lingonberries (2 tbsp) to the pan and stir-fry for a few minutes.
Carrot puree:
- Peel and dice the carrots with the peeler, cook in salted water (1 teaspoon salt) for about 15 minutes, drain and return to the hot pot. Add butter (1 tbsp), milk (4 tbsp), crème fraîche (1 tbsp), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and puree with a hand blender.
Bacon beans:
- Let the beans thaw a little, cook in salted water (1 teaspoon salt) for about 6 - 8 minutes until al dente, drain through a kitchen sieve and drain well. Fry the diced ham in a pan with butter (1 tbsp) vigorously. Add the cooked beans. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches), fry everything for a few minutes and return to the warm saucepan.
Serve:
- Serve pork fillet with cranberry sauce, carrot puree and bacon beans, garnished with parsley.
