John Myers
Pork Fillet with Spicy Marinated Chicory
The perfect pork fillet with spicy marinated chicory recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 1 Diced onion
- 2 tbsp Green pepper pickled in vinegar
- 1 cups Whipped cream
- 3 Pc. Fresh chicory
- 2 Pc. Drained peach canned food
- 2 tbsp Butter
- 1 bottle Apple juice
- Chilli from the mill
- 0,5 teaspoon Ground turmeric spice
- 0,5 tbsp Mustard medium hot
- French fries
- Oil
- Salt pepper
- Red wine light
- Wash the chicory and cut in half lengthways. Remove the stalk in the triangle, but not completely so that the leaves do not fall off. Blanch briefly in slightly salted water and then pour the water away, it is bitter. Soak in apple juice and season with salt and chilli from the mill. Let everything marinate for about 30 minutes.
- In the meantime, prepare the fillet. Wash, parry, salt and pepper. Sear the meat in oil with half a cut onion on both sides, deglaze with half a cup of whipped cream. Add the mustard and 1 tablespoon of green peppercorns. Fry until the cream is browned. Then deglaze with a dash of red wine. Now continue to fry for about 6 minutes on low heat with the lid closed.
- The sauce (gravy, cream, wine and spices) has now been reduced and only needs to be seasoned. If it is too watery for you, thicken it a little.
- For the chicory, steam the diced onions until translucent, add 1 tablespoon of green pepper, turmeric, salt, the rest of the whipped cream and 2 cups of apple juice. Bring everything to a boil, then reduce the heat (2), insert the chicory and let simmer for another 15 minutes.
- Cook the oven fries in the oven in good time as usual. Salt lightly. There was also peach pieces tossed in melted butter, which were served on a chicory leaf.
- Arrange everything nicely and you’re done. Sorry!!!!!! forgot to take the last picture (with sauce).
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