Pork Fillet with Chard and Tomato

Pork Fillet with Chard and Tomato

© Constantin Fischer

Pork Fillet with Chard and Tomato

© Constantin Fischer

For the pork:

Ingredients (Serves 4)

800
g
pork fillet (ideally 2 pieces cut from the middle)
8
sprig
thyme
salt
pepper
peanut oil

For the tomato:

Ingredients (Serves 4)

1
large oxheart or beefsteak tomato
agave syrup
salt
pepper
olive oil
peanut oil

For the chard:

Ingredients (Serves 4)

1
bunch
yellow chard
1
clove
garlic, peeled
soy sauce
salt
pepper
sesame oil

For the creamy cheese sauce:

Ingredients (Serves 4)

250
g
fresh goat cheese
100
g
Greek yoghurt
2
sprig
basil
2
sprig
dill
coloured cornflower petals
1
teaspoon
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. 

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