Pork fillet with spicy apricot sauce

Ingredients

  • 250g Pork Fillet
  • 500g Potatoes (Floury)
  • 50g Apricot Chutney
  • 1 × Shallot
  • 4g Chicken Stock
  • 1 × Broccoli
  • 10g Almond Flakes
  • 20g Butter

Method

  1. Preheat the oven to 220 ° C top / bottom heat (200 ° C convection). Fill a large saucepan and a small saucepan with plenty of hot water, add enough salt and bring to the boil. Heat some water in the kettle.

  2. Peel the potatoes as desired or wash them thoroughly and cut into bite-sized pieces 2 - 3 cm in size. Then spread on a baking sheet lined with baking paper, mix with 1 tbsp of oil and salt & pepper. Put aside for now.

  3. Peel and finely chop shallot. Cut or break broccoli into bite-sized florets. Cut pork fillets into 4 medallions and salt on both sides.

  4. Prepare a chicken broth with chicken stock, mustard, apricot chutney, and 100ml hot water.

  5. Put potatoes in the oven and bake in the oven for 20-25 minutes until golden brown.

  6. Roast the almond flakes in a large pan for 2 - 3 minutes until golden brown, until they smell fine. Then remove from the pan. In the same pan heat 1 tbsp oil and fry pork medallions for 2 - 3 minutes on each side. Place the medallions in the oven with the potatoes and bake for 8-10 minutes until they are only slightly pink in the middle.

  7. Bring the smaller pan of water to the boil and cook the broccoli in a for 3 - 4 minutes until al dente. Then drain through a sieve.

  8. Heat the same frying pan again over medium heat and sauté shallot cubes for 3 minutes without adding any fat until colorless. Deglaze the contents of the pan with the prepared broth, add butter and cook everything together for 2 - 3 minutes, until the sauce has thickened. Season the sauce with salt and pepper.

  9. Arrange the potatoes, medallions and broccoli side by side on plates, add the sauce and sprinkle the broccoli with flaked almonds.