Appetizer: Thai filet with peanut dip
Preparation time: 10 min.
Cooking or baking time: 65 min.
Rest period: 5 min.
Total preparation time: 1 hr. 20 min.
The culinary prelude to a sociable evening recently made this bite-sized taste experience: Tender pork tenderloin, spicy-hot dip, sparkling lime and crispy salad.
- 500 g pork tenderloin
- 1 lime
- 1 clove of garlic
- about 6 tablespoons soy sauce
- about 3 tablespoons light vinegar (here: Chinese rice vinegar)
- 2 carrots
- 2-3 spring onions
- 2 tablespoons red curry paste
- 1/2 chili pepper
- 1/4 can of coconut milk
- 3 tbsp lumpy peanut cream
- 1 teaspoon tomato paste
- a few chopped salted peanuts
- pea pods
- Agave syrup or honey (instead of sugar, if sugar, then preferably brown sugar)
- a few salad leaves, variety at will
- 2 tablespoons oil
- 1 tsp butter (or butter lard)
- Wash pork fillet, dry, parry (remove any viscous sinews).
- In hot oil with a bite of butter (alternatively butter lard) around 2 minutes on medium heat fry.
- Season with salt and pepper, remove from the pan and place in a casserole dish.
- Cook in preheated oven at 80 degrees for about 60 minutes (depending on thickness).
- In the meantime, clean carrots, lettuce and spring onions.
- Peel garlic, chop peanuts.
- Cut vegetables and chilli into thin strips or rings.
- Steam pea pods in the pan used previously for about 5 minutes.
- For the vinaigrette, squeeze out the lime, finely chop or grate the garlic. Mix together the soy sauce, rice vinegar, agave syrup, curry paste, tomato puree, peanut butter, lime juice and coconut milk.
- Take the pork fillet out of the oven, let it rest briefly and cut into thin slices.
- Arrange with salad and vegetables on starter spoons or small plates.
- Sprinkle vinaigrette over it, sprinkle with chopped peanuts ... and enjoy.