Herb pork filet with fennel and courgette

Name: Herb pork filet with fennel and courgette
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Ingredients: 2 Branches of rosemary; 8 Stem(s) Thyme; 4 Stem(s) Marjoram; 50 ml Orange juice; 8 TABLESPOONS Olive oil; 800 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 2 Fennel tubers (about 300 g each); 2 Zucchini (ca. 175 g); 1 Garlic clove; 1 Onion; 1 can(s) (0,1 g) ground saffron; 4 TABLESPOONS Tomato paste; 250 ml Vegetable broth

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 4

2 Branches of rosemary
8 Stem(s) Thyme
4 Stem(s) Marjoram
50 ml Orange juice
8 TABLESPOONS Olive oil
800 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
2 Fennel tubers (about 300 g each)
2 Zucchini (ca. 175 g)
1 Garlic clove
1 Onion
1 can(s) (0,1 g) ground saffron
4 TABLESPOONS Tomato paste
250 ml Vegetable broth

Directions

1
Wash the herbs, shake dry and remove leaves or needles from the stems. Finely chop rosemary, marjoram and about half of the thyme. Mix with orange juice and 3 tbsp. oil to a marinade.
2
Dab the meat dry and place it in a large bowl with the marinade. Cover and put in a cold place and marinate overnight.
3
The next day, heat 2 tablespoons of oil in a large frying pan. Remove the meat from the marinade, dab dry and fry vigorously in the hot oil for 3-4 minutes. Place the meat with the frying set and remaining marinade on a fat pan.
4
Season with salt and pepper and cook in a preheated oven (electric cooker: 80 °C/ circulating air: 75 °C/ gas: see manufacturer) for about 4 hours.
5
In the meantime, wash and clean the fennel, pluck the fennel greens and place in cold water. Halve the fennel tubers and cut into slices. Wash and clean the zucchini and cut them into 1 cm thick diagonal slices.
6
Peel and finely chop the garlic. Peel onion and cut into fine cubes.
7
Heat 3 tablespoons of oil in a wide saucepan or a frying pan. Sauté the fennel and zucchini for about 5 minutes while turning them. Add the remaining thyme, except for a few leaves for garnishing, onion, garlic and saffron and fry briefly.
8
Add tomato paste and sweat briefly. Deglaze vegetables with stock. Season with salt and pepper. Cover and let simmer for about 10 minutes at low heat. Season with salt and pepper.
9
Arrange the vegetables, remove the meat from the oven, cut into slices and arrange on the vegetables. Garnish with thyme and fennel green. Serve with wholemeal rice.