Herb pork filet with caramelized carrots

Name: Herb pork filet with caramelized carrots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7 Stem(s) Parsley; 1/3 Pot of chervil; 3 Stem(s) Thyme; 5 TABLESPOONS Breadcrumbs; 80 g + 2 tablespoons soft butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Pork fillets (approx. 300 g each); 1 TABLESPOON Oil; 200 ml Vegetable broth (instant); 100 ml White wine; 2-3 TABLESPOONS dark sauce thickener; 350 g Mini carrots; 1 package (400 g) Мини-картофельные кнедлики (картофельные кнедлики в форме); 1 TABLESPOON Sugar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7 Stem(s) Parsley
1/3 Pot of chervil
3 Stem(s) Thyme
5 TABLESPOONS Breadcrumbs
80 g + 2 tablespoons soft butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Pork fillets (approx. 300 g each)
1 TABLESPOON Oil
200 ml Vegetable broth (instant)
100 ml White wine
2-3 TABLESPOONS dark sauce thickener
350 g Mini carrots
1 package (400 g) Мини-картофельные кнедлики (картофельные кнедлики в форме)
1 TABLESPOON Sugar

Directions

1
Wash the herbs and dab dry. For the crust, finely chop 4 tablespoons of breadcrumbs, thyme leaves, chervil and 3 stalks of parsley in the universal chopper and place in a bowl. Add 80 g soft butter and 1 tablespoon breadcrumbs and work into a smooth mixture. Season the mixture with salt and pepper. Wash pork fillets, dab dry and remove skins or tendons. Season fillets with salt and pepper.
2
Heat 1 tablespoon of oil in a frying pan and fry the fillets all around for about 3 minutes, then place on a baking tray. Spread the herb mixture on the fillets and press them a little bit firmly. Cook the fillets in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-18 minutes, then remove and leave to rest covered for 5 minutes. Pour 200 ml stock and wine into the roasting set and start cooking. Let the sauce simmer for about 5 minutes. Season to taste with salt and pepper and thicken with sauce thickener. Chop the leaves of 2 stems of parsley finely. Clean the carrots and blanch in salted water for about 3 minutes, then rinse with cold water. Wipe skin with a damp cloth. Cook the dumplings in boiling water for about 7 minutes. Caramelise the sugar in a pan. Add 1 tablespoon of butter and 1 teaspoon of water and boil caramel loose.
3
Chop the leaves of 2 stems of parsley finely. Clean the carrots and blanch in salted water for about 3 minutes, then rinse with cold water. Wipe skin with a damp cloth. Cook the dumplings in boiling water for about 7 minutes. Caramelise the sugar in a pan. Add 1 tablespoon of butter and 1 teaspoon of water and boil caramel loose. Swirl carrots in it and season with a little salt. Drain the dumplings. Melt 1 tablespoon of butter in a frying pan. Add dumplings and parsley and toss briefly. Cut the fillets into slices and serve with sauce, carrots and dumplings. Garnish with parsley
4
Swirl carrots in it and season with a little salt. Drain the dumplings. Melt 1 tablespoon of butter in a frying pan. Add dumplings and parsley and toss briefly. Cut the fillets into slices and serve with sauce, carrots and dumplings. Garnish with parsley