Spiced roast with vegetable puree

Ingredients for 4 servings:

• 1 kg pork fillet(s)
• 4 tbsp honey
• 1 garlic clove(s)
• ½ lemon(s), unsprayed
• 4 cloves
• 1 star anise
• 4 grains allspice
• 1 stalk(s) cinnamon, (1-2 cm)
• 50 g butter
• 1 bar of dark chocolate, approx.
• 100 ml red wine
• Clarified butter, for frying
• salt and pepper
• Tomato paste
• 500 g celeriac
• 500 g beetroot
• Vegetable broth, insrant
• 100 ml cream
• 200 g crème fraîche
• 500 g potatoes
• 2 tbsp horseradish (cream horseradish)
• some nutmeg
• salt and pepper
• 50 g butter
• 100 ml water

Instructions

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

the meat for the roast is marinated overnight

Remove any tendons from the pork fillet. Peel the garlic clove and slice thinly. Wash the lemon thoroughly and slice it with the peel. Prepare a marinade from runny honey and the specified spices and marinate the meat overnight. This works best in a tightly sealed freezer bag. The next day, remove the meat from the marinade, dry thoroughly, season with salt and pepper, and carefully sear on all sides in clarified butter. Make sure that the remaining honey does not burn. Save the remaining marinade. Cook the meat in the oven at approximately 170 degrees Celsius (350 degrees Fahrenheit) for approximately 35 minutes. Sauté the tomato paste in the fat from the meat, deglaze with the red wine and three tablespoons of marinade. Reduce slightly, add a little vegetable stock, stir in cold butter, and finally, melt the chocolate into the sauce. For the mash, wash, peel, and dice the vegetables and potatoes. Cook the celery in the cream and a teaspoon of vegetable stock until soft. Cook the beetroot in the water with a teaspoon of vegetable stock. Meanwhile, cook the potatoes until tender, drain, and mash. Then puree the celery and beetroot in the cooking liquid using a hand blender. Add half of the potatoes to the celery and half to the beetroot puree. Season the celery puree with freshly grated nutmeg and pepper, add the butter and a tablespoon of crème fraîche. Refine the beetroot puree with the creamed horseradish and a tablespoon of crème fraîche, and season with salt and pepper. Serve with the meat and the sauce.