Sweet-Chili-Filet with raw vegetable plate

Name: Sweet-Chili-Filet with raw vegetable plate
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 red onions; 2 Pork fillets (approx. 400 g each); 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, chili flakes, sugar; 1 can(s) (425 ml each) chunky tomatoes; 2 TABLESPOONS Apricot Jam; 1 can(s) (425 ml each) Corn; 400 g Carrots; 400 g Pointed cabbage; 1 collar Coriander; 150 g Whole milk yoghurt; 3 TABLESPOONS Lime juice

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

While the crunchy vegetables do not lose any vitamins by heating, tender fillets only develop their juiciness in the oven. And in the sweet chilli sauce!

Noon,Dinner,hearty,spicy,fruity,fresh,Miscellaneous,oven dishes,Meat & Poultry,very easy

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 red onions
2 Pork fillets (approx. 400 g each)
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper, chili flakes, sugar
1 can(s) (425 ml each) chunky tomatoes
2 TABLESPOONS Apricot Jam
1 can(s) (425 ml each) Corn
400 g Carrots
400 g Pointed cabbage
1 collar Coriander
150 g Whole milk yoghurt
3 TABLESPOONS Lime juice

Directions

1
Preheat oven (electric cooker: 160 °C/circulating air: 140 °C/gas: see manufacturer). Peel and finely dice 1 onion. Dab meat dry. Heat 2 tablespoons of oil in a large ovenproof pan or a flat roasting pan. Meat in it round
2
Sauté the diced onions in hot frying fat. Add tomatoes and jam, bring to the boil. Season strongly with salt, pepper and chilli and simmer for about 5 minutes. Add meat to the sauce and cook in the hot oven for about 25 minutes.
3
Drain the corn. Peel and wash the carrots and cut them into long, thin slices with a peeler. Clean, wash and cut cabbage into thin strips. Cut the remaining onion into thin rings. Wash coriander, shake dry, chop coarsely.
4
Mix yoghurt with lime juice and 2 tablespoons of oil. Season with salt, pepper and sugar. Mix the salad ingredients with the dressing. Cut meat into slices and drizzle with the sweet chili sauce.