Pork Fillet with Horseradish Crust and Orange Sauce
Total Time30 minutes mins
Servings: 4 people
pork tenderloin
- 1 Pork tenderloin
- Salt
- 1 Freshly grated horseradish
- 2 tbsp Chopped parsley
- 50 g Panko (breadcrumbs)
- 100 g Butter
- 2 tbsp Rapeseed oil
- 2 tbsp Butter
Orange sauce
- 2 Pressed garlic
- 1 Finely chopped red chilli pepper
- 1 tsp Tomato paste concentrated three times
- 2 Organic oranges - juice and zest
- 100 ml Dry red wine
Side dish of mashed potatoes
- 4 size Finely diced potatoes
- 3 tbsp Creme fraiche Cheese
- 3 tbsp Cream
- Freshly grated nutmeg
Horseradish crust
Mix the finely grated horseradish, panko, parsley and butter together. I put on gloves and did this with my hands as the butter can then be mixed in more easily. In addition, the mass is now better distributed around the fillet.
Bake the fillet in the preheated oven for about 15 minutes
Orange sauce
Heat 1tbsp rapeseed oil in the frying fat and fry onion cubes, garlic and chilli in it. Add tomato paste, sweat and deglaze with orange juice and red wine. Let something boil down. Season with grated orange peel, salt and pepper and arrange everything on plates
Serving: 100g | Calories: 408kcal | Carbohydrates: 8.7g | Protein: 2.2g | Fat: 39.7g