Pork fillet very easy
Holiday recipe for 6 people (read carefully before you start cooking!)
Peel 4-6 pork fillets (approx. 1 kg in total), lightly grate them and sauté them in thistle oil for a short while until browned on the outside. Remove from the pan and lightly salt. Roll in crushed green pepper and set aside on a plate.
Peel 3 large, sweet apples, corer and dice very finely. Mix the apple pieces in a pot with the juice of half an orange, half a teaspoon of turmeric and a little salt.
Add 50 cl apple juice and bring to the boil. Add 1/4 l cream and 10 cl calvados in succession. Let cool down.
Finely chop 8 shallots or the appropriate amount of red onions.
Brush 700-800g of fresh, small potatoes, cook in salted water, drain and add 200g of the Pelle in a blender. Mash curd cheese, a little cream, half of the onions or shallots, a small clove of garlic, a little salt, 100 ml of cream and one egg yolk. Let cool down. Then pour into a squeeze bag and place on a greased baking tray (baking paper instead of oil is also O.K.) in thick circles.
Lightly roast 200 g of raw, unsalted cashews in two teaspoons of thistle oil and remove from heat. Take care that they do not get dark! Then they taste bitter!
Put the second half of the shallots or onions and the roasted cashews with the apple sauce in a large roasting pan or casserole. Spread the pork fillets on it.
Let's start: put the roast with the fillets in the oven, covered at 120 ° C. Cooking time approx. 2 hours!
In the meantime, wash, dry and clean 1 kg of young, green beans. (Well, it's also frozen)
Pay attention to the timing: The beans and the potatoes should be finished at the same time with the fillets. The beans need just like the potatoes about 20-25 minutes. The beans should keep their color and the potatoes should not turn brown. As the cooking time nears the end, some thistle oil is heated in a large, shallow pot. Two garlic cloves and the beans are sauteed in it at first medium, then small heat. Lightly sugar and salt, only cover at the end. Remove the garlic cloves and discard.
25 minutes before the end of the cooking time, remove the fillets from the oven and raise the temperature to 180 ° C. Push the potato curls into the middle rail.
Remove the fillets from the roasting pan and keep warm, preferably wrapped in aluminum foil.
The whole thing gets complicated before serving. It is best to have two ovens, because the portions should of course be served on preheated plates. The fillets are then cut into finger-thick slices, served on a swab of apple sauce from the roast (the apple sauce is previously mounted with cold butter or crème fraiche and starch or thickened) and turned over with beans. The potato curls - three each per serving - are given away.
As a side dish, there are rucola and lamb's lettuce with thinly sliced raw mushrooms and a dressing of balsamic vinegar, red mustard, sugar, salt, orange juice and walnut oil.
Light white or rosé wine is the best drink. Beer is great, too! As digestif Calvados!
