Balsamic and thyme pork fillet with potato and parmesan cookies and tarragon carrots

Name: Balsamic and thyme pork fillet with potato and parmesan cookies and tarragon carrots
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Pork fillets (approx. 300 g each); 6 TABLESPOONS Balsamic vinegar; 10-12 Stem(s) Thyme; 20–30 g Pine nuts; 1 large bunch young, small carrots (gross, without green, approx. 600 g); 750 g Potatoes, mainly waxy; 1 slightly heaped tablespoon of cornflour; 50 g grated parmesan cheese; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g clarified butter; 2 TABLESPOONS Honey; 125-150 ml clear soup; 8 Stem(s) Tarragon; 20 g Butter or margarine

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 300 g each)
6 TABLESPOONS Balsamic vinegar
10-12 Stem(s) Thyme
20–30 g Pine nuts
1 large bunch young, small carrots (gross, without green, approx. 600 g)
750 g Potatoes, mainly waxy
1 slightly heaped tablespoon of cornflour
50 g grated parmesan cheese
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g clarified butter
2 TABLESPOONS Honey
125-150 ml clear soup
8 Stem(s) Tarragon
20 g Butter or margarine

Directions

1
Wash pork fillets, dab dry and brush with 3 tbsp vinegar. Cover and chill for about 30 minutes, wash thyme, shake dry and remove the leaves.
2
Roast pine nuts in a pan without fat, remove from the pan immediately and let them cool down. Clean and wash the carrots, leaving a little green. Peel, wash and coarsely grate the potatoes. Mix in starch, parmesan cheese and egg, season with salt and pepper.
3
Heat 20 g clarified butter in a frying pan. Dab the fillets dry and fry them in the hot lard all around. Season with salt and pepper and deglaze with 3 tbsp vinegar and honey. Sprinkle with 3/4 of the thyme and turn in the frying stock.
4
Pour on the stock, bring to the boil briefly and cook in the preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for approx. 20 minutes.
5
Covered carrots and stew them in little boiling salted water for about 10 minutes. Heat approx. 15 g clarified butter in a large pan. Using a tablespoon, add 4-5 heaps of the potato mixture to the pan, flatten them a little and fry them until golden brown, turning them over.
6
Drain the finished potato cookies on kitchen paper and keep warm. Bake about 20 small potato cookies in portions.
7
Take the finished pork tenderloin out of the oven and let it rest in the stew for about 5 minutes. Drain the carrots. Wash tarragon, dab dry and chop coarsely. Heat the fat in the pot, carefully toss in the carrots, pine nuts and tarragon.
8
Cut the pork fillets into slices and sprinkle with the remaining thyme. Arrange fillet, tarragon carrots and potato cookies on a large plate. Drizzle meat with balsamic frying stock.
9
Add the remaining stock.