Marinated pork filet with garden vegetables and mashed almonds and potatoes

Name: Marinated pork filet with garden vegetables and mashed almonds and potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 600 g Carrots; 200 g Celery; 250 ml Port wine; 7-10 Tbsp grated peel and juice of 2 untreated oranges; 6 Juniper berries; 2 Bay leaves; 6 Peppercorns; 1 kg Pork tenderloin; 800 g Cauliflower; 1 kg Potatoes; 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Pepper; 1 pinch Sugar; 200 g frozen peas; 5 TABLESPOONS Butter; 50 g flaked almonds; 200 ml Milk; 7-10 Tbsp grated nutmeg; 1/2 bunch Parsley; 1 large freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
600 g Carrots
200 g Celery
250 ml Port wine
7-10 Tbsp grated peel and juice of 2 untreated oranges
6 Juniper berries
2 Bay leaves
6 Peppercorns
1 kg Pork tenderloin
800 g Cauliflower
1 kg Potatoes
7-10 Tbsp Salt
2 TABLESPOONS Oil
1-2 TEASPOONS Cornstarch
7-10 Tbsp Pepper
1 pinch Sugar
200 g frozen peas
5 TABLESPOONS Butter
50 g flaked almonds
200 ml Milk
7-10 Tbsp grated nutmeg
1/2 bunch Parsley
1 large freezer bag

Directions

1
Peel and finely dice the onion and garlic. Peel 200 g carrots, clean the celery. Wash and chop both. Mix with port wine, orange peel, orange juice, juniper, laurel and peppercorns. Wash the meat, dab dry. Place in a freezer bag. Add the marinade, seal and marinate in the fridge for at least 3 hours
2
Peel and wash 400 g carrots. Cut the carrots in half lengthwise and cut them diagonally into pieces. Clean and wash the cauliflower and cut into small florets. Peel and wash potatoes and cut them into pieces. Cook potatoes in boiling salted water for about 20 minutes
3
Remove meat from the marinade and pat dry. Heat the oil in an ovenproof pan, fry the meat on all sides, season with salt. Cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. Pour marinade through a sieve into a pot. Stir starch with a little water until smooth. Bring the marinade to the boil, stir in the starch and simmer for approx. 1 minute. Season sauce with salt, pepper and sugar, keep warm
4
Cook the cauliflower in salt water for about 10 minutes. Add carrots approx. 6 minutes, peas approx. 4 minutes before the end of the cooking time. Drain vegetables. Melt 3 tbsp. butter in a pan, roast almond flakes in it until golden brown, remove from heat. Drain the potatoes and let them evaporate briefly. Add milk and mash to puree. Mix in about half of the almond butter, season with salt and nutmeg. Melt 2 tablespoons of butter in a large pan. Add the vegetables, season with salt and a little nutmeg.
5
Take the meat out of the oven, add the resulting gravy to the sauce and stir in. Cover the meat with aluminium foil and let it rest for about 5 minutes. Wash parsley, shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Sprinkle the parsley on the vegetables. Cut the meat into slices. Serve with almond puree, vegetables and sauce. Spread the rest of the almond butter on the puree. Garnish with parsley
6
waiting time approx. 3 hours