Pork fillet with spicy kiwi crust

Ingredients for 4 servings:

• 2 pork fillets (approx. 1400 g)
• Pepper, white
• 20 g clarified butter
• 1 bag of lemon zest
• 6 kiwifruits
• 2 egg whites
• 3 tbsp breadcrumbs
• 2 tsp salt
• ½ tsp cayenne pepper
• 2 tsp curry powder
• 6 tsp rosemary needles
• ⅛ liter white wine, dry
• ⅛ liter of water
• 250 ml crème fraîche
• 1 tsp sugar
• 350 g tagliatelle

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Rub the pork fillet with pepper. Heat clarified butter in a roasting pan and sear the fillet on all sides for 4 minutes, then remove. Peel and finely chop the kiwis. Briefly puree with the egg white and breadcrumbs. Season with half the lemon zest, salt, cayenne pepper, and a little curry powder. Preheat oven to 200°C (top/bottom heat). Rub the pork fillet with salt. Spread just under two-thirds of the kiwi puree on top and sprinkle with a few rosemary sprigs. Bake the fillet in the oven for 10 minutes. Spread the remaining puree over the meat, sprinkle with rosemary sprigs, and return to the oven for another 6 minutes. Remove the meat and let it rest for 5 minutes. Meanwhile, boil the pan juices with wine and 1/8 L water. Strain through a sieve and mix with the crème fraîche. Simmer the sauce until thickened and season with salt and sugar. Cook the tagliatelle according to the package instructions. Slice the fillets, but do not cut all the way through. Place the tagliatelle on a plate and spoon over the sauce. Place the fillets on top. Serve with a green or cucumber salad.