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Pork Fillet with Wild Garlic, Lentils and Broccoli

Pork Fillet with Wild Garlic, Lentils and Broccoli
©Constantin Fischer
Home Food & Drinks Recipes Cooking Pork Fillet with Wild Garlic, Lentils and Broccoli

Pork Fillet with Wild Garlic, Lentils and Broccoli

Meat

The wild garlic gives the pork a spring-like touch

Constantin Fischer

For the pork fillet:

Ingredients (4 servings)
800 pork fillet
1 bunch wild garlic
1 small tablespoon(s) ground pepper
1 star anise
Maldon sea salt

For the lentils:

Ingredients (4 servings)
200 g yellow lentils
125 ml white wine
500 ml vegetable stock
1 tablespoon(s) honey Dijon mustard
2 stalk(s) lemon grass
2 spring onions
salt
pepper
peanut oil
olive oil

For the broccoli:

Ingredients (4 servings)
wild broccoli
salt
  • Grind star anise and pepper in a grinder to a coarse powder. Wash wild garlic, spin dry and cut into fine strips.
  • Cut the pork fillet in approx 12 cm pieces. Place cling film on a surface, sprinkle densely with wild garlic and the spice mixture, place a piece of the pork fillet on top and roll up airtight.
  • Repeat this procedure with all the pieces and then wrap the pork tenderloin rolls in aluminium foil. Place in the oven on an oven dish at 150 °C for 45 minutes until pink.
  • Sauté the lentils in a pot with some peanut oil, deglaze with white wine and cover with vegetable stock. Put on the lid and simmer gently for approx. 40 minutes.
  • If necessary, top up with vegetable stock to avoid burning the lentils. Clean the sping onions and lemongrass and cut into fine slices, add these to the lentils with the mustard and olive oil for the last 5 minutes.
  • Season with salt and pepper. The broccoli is cooked in boiling salted water for approx. 3 minutes and served immediately.
  • Serve with the pork, lentils and broccoli. 

Step by step pictures of the preparation:

Constantin Fischer
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