4-6 servings
- 800g Gourmet tenderized pork loin fillet
- 2 cloves of garlic
- Thyme, parsley, rosemary
- Zest of 1 lemon
- Rape oil
- Veal stock
- 2 pears
- 150g/5.3 oz blue cheese
- 50 walnuts
- 1 carrot
- 1 red onion
- 2 cloves of garlic
- 1 bay leaf
- Dried thyme
- 1 stick of cinnamon
- 3 tbsps brown sugar
- 300 ml red wine
- 300 ml water
- 2 tbsps veal stock
- Salt and pepper
- Jerusalem artichokes
- Potatoes
- Butter
- Salt and pepper
Cooking instructions
Pork Loin Fillet:
Heat oven to 150°C. Trim the pork loin fillet. Fry the meat in some butter and oil until brown. Place the meat in an ovensafe dish. Mix the herbs with oil, veal stock, garlic and lemon zest. Rub the mixture on the pork loin fillet and add a good deal of salt and pepper to the meat. Put it in the oven and roast for about 30 minutes. Remove from the oven, wrap in aluminum foil and leave it to rest for a few minutes before serving. Remove the meat from the foil and slice beautifully.
Red wine sauce:
Peel and chop the carrot and onion. Heat a little bit of oil in a sauce pan and frizzle the carrot, onion and bay leaf. Frizzle until the vegetables soften. Add the cinnamon stick, thyme, pressed garlic and sprinkle with brown sugar. Stir. Pour the red wine, water, and broth into the pan and leave to simmer on low heat for about 30 minutes. Skim the sauce every once in a while. Strain the sauce and thicken with maize meal. Add salt and pepper.
Root vegetables fried raw:
Peel the root vegetables, slice and fry in some butter and oil. Add salt and pepper.
Pear and Blue Cheese Salad:
Core and slice the pears neatly. Mix the pears with crumbled blue cheese and walnuts.