Pork loin steak in spice coat with polenta slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash herbs, shake dry. Pluck the thyme leaves from the stems. Chop parsley and thyme finely. Bring 1 litre of water with 50 g butter and 1 teaspoon of salt to the boil, remove the pot from the heat. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 10 minutes at low heat, stirring frequently and vigorously. Add herbs and stir in. Flavour with nutmeg. Grease a rectangular flat dish (approx. 20 x 30 cm) with 1 teaspoon of oil, add the porridge and smooth it down to a thickness of 1-1 1/2 cm. Chill for about 1 hour.

2. 2

   In the meantime, coarsely crush the peppercorns, coriander and fennel seeds. Mix with breadcrumbs, paprika powder and 1 tablespoon butter, season with salt. Wash, clean and drain the salad. Whisk vinegar with salt, pepper and sugar, stir in 2 tbsp. oil in a thin stream. Season to taste once again

3. 3

   Dab meat dry. Season with salt and pepper. Heat 1 tsp. oil in a large coated pan. Fry the steaks for 6-8 minutes while turning them over, wrap them in aluminium foil and place them on the fat pan of the oven. Deglaze the frying pan with white wine and reduce by half. Deglaze with stock and cream. Let the sauce thickener trickle in while stirring. Let the sauce simmer for about 2 minutes. Season to taste with salt and pepper. Cut polenta into rhombs. Heat 1 tsp. oil in a large pan. Fry polenta in it in portions while turning. Remove aluminium foil and spread the spice mixture on the steaks. Gratinate in the preheated oven on the grill step for about 1 minute. Mix the salad with the vinaigrette and arrange on plates together with the steaks, sauce and polenta

4. 4

   waiting time 30 minutes

Nutrition Facts

KCAL
710 kcal

CARBS
49 g

FATS
35 g

PROTEINS
46 g