Pork Fillet with Morello Cherry and Fig
This dish is accompanied by chard and polenta and an autumn herb salad.
Pork Fillet with Chard and Tomato
The pork is cooked in the oven, accompanied by vegetables and a sauce with a fresh note.
For the pork:
| Ingredients (4 servings) | ||
|---|---|---|
| 800 | g | pork fillet (ideally 2 pieces cut from the middle) |
| 8 | twigs | thyme |
| salt | ||
| pepper | ||
| peanut oil | ||
For the tomato:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | large oxheart or beefsteak tomato | |
| agave syrup | ||
| salt | ||
| pepper | ||
| olive oil | ||
| peanut oil | ||
For the chard:
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | bunch | yellow chard |
| 1 | handful | garlic, peeled |
| soy sauce | ||
| salt | ||
| pepper | ||
| sesame oil | ||
For the creamy cheese sauce:
| Ingredients (4 servings) | ||
|---|---|---|
| 250 | g | fresh goat cheese |
| 100 | g | Greek yoghurt |
| 2 | twigs | basil |
| 2 | twigs | dill |
| coloured cornflower petals | ||
| 1 | teaspoon(s) | white wine vinegar |
| salt | ||
| pepper | ||
| olive oil | ||
- Preheat oven to 120 °C. Lightly sear the pork fillet on all sides in a preheated pan with a little peanut oil.
- Place in an oven dish and top with the thyme. Bake in the oven for approx. 40 minutes until pink.
- Wash the chard and drain well, pat dry. Cut the stems into small pieces and divide the larger leaves. Fry briefly in a hot pan. Add thinly sliced garlic clove and deglaze with soy sauce.
- Remove the pan from the heat and leave to infuse for a few minutes. Add a dash of sesame oil, salt and pepper.
- Wash the tomato and remove the stalk, then cut into approx. 1/2 cm thick slices and fry lightly on both sides in a pan.
- Drizzle with agave syrup and season with salt and pepper.
- For the creamy cheese sauce, place the yoghurt, goat cheese, chopped basil and petals, vinegar, salt, pepper and olive oil in a bowl and mix well. Arrange everything on a flat plate (see photo).
Tip:
A few fresh berries (such as raspberries or blueberries) give the dish a special touch when served.
