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Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat

Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat
©Constantin Fischer
Home Food & Drinks Recipes Cooking Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat

Pork Fillet with Feta-Hazelnut Crust and Bulgur Wheat

Meat

Constantin Fischer serves the tender meat with Swiss chard and bulgur

Constantin Fischer

For the pork fillet:

Ingredients (4 servings)
800 g pork fillet
1 handful hazelnuts
100 g feta cheese
olive oil
coconut oil

For the chard:

Ingredients (4 servings)
1 bunch red chard
1 cinnamon stick (3-4 cm)
125 ml vegetable stock
Himalayan pink salt (or rough sea salt)
pepper
olive oil
coconut oil

For the bulgur wheat:

Ingredients (4 servings)
150 g bulgur wheat
400 vegetable stock
1 slices ginger
2 strip(s) lemon peel
1 kaffir lime leaf
dried blackberries
cranberries
olive oil
  • Preheat oven to 70 °C. Cut pork fillet in half and sear briefly on all sides in a hot pan with a little coconut oil.
  • Place in an oven dish and heat in the oven at 70 °C for 30 minutes. Coarsely grind or chope the hazelnuts then mix them with a little olive oil and the feta cheese using a fork.
  • Remove the pork fillet from the oven, set aside and switch the oven to maximum grill function (270 °C). Cut 3 cm thick medallions from the fillet and cover the cut side with the nut-cheese mixture.
  • Bake for 5 minutes on the middle shelf so the cheese mix melts.
  • Sauté the bulgur wheat in a warm pan without oil, add the vegetable stock, bring to the boil, add the ginger, lemon zest and lime leaf and simmer for 15-20 minutes with the lid on.
  • Add a little vegetable stock if necessary. Before serving, mix with a little olive oil and sprinkle with crumbled blackberries and cranberries to serve.
  • Wash the chard, drain and pat dry, cut the stems into 0.5 cm slices and set aside in a bowl.
  • Cut the leaves from the chard into strips. First, sauté the stems of the chard in a hot pan for 5 minutes with a little coconut oil, add the leaves and cinnamon stick, deglaze with vegetable stock and leave to infuse.
  • Season with salt and pepper and add a little olive oil to serve.
  • Serve on large plate or individual plates with the pork, bulger wheat and chard. 

Step by step pictures of the preparation:

Constantin Fischer
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