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Pork Fillet with Eggplant Purée

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Pork Fillet with Eggplant Purée

The perfect pork fillet with eggplant purée recipe with a picture and simple step-by-step instructions.

pork tenderloin

  • 250 g Pork tenderloin
  • 1 tsp Olive oil
  • Rosemary
  • Thyme
  • Garlic
  • Pepper
  • Salt

Eggplant puree

  • 1 Aubergine
  • Rosemary
  • Thyme
  • Garlic
  • Pepper
  • Salt
  • 1 tsp Lemon juice
  • 2 tbsp Yogurt
  1. Mix the pork tenderloin with all the ingredients (except salt) and vacuum seal. Place in the oven for 3 hours at 60 degrees. Before serving, put the meat on the grill briefly, cut it open and season with salt. Cut the aubergine lengthways and cut deeply crosswise. Oil, salt, pepper and top with the herbs and garlic. Fold it up and wrap it in aluminum foil. Grill at approx. 230 degrees for 50 minutes. Then remove the soft inside with a spoon and chop it with a knife. Mix with lemon juice and yogurt, season to taste. Since I’m currently a widower of straw, the food was served straight from the board. Tip: If you are thinking about buying a vacuum sealer, I can recommend the Caso VC10.
Dinner
European
pork fillet with eggplant purée

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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