Pork fillet with cherries and vegetables

Pork fillet with cherries and vegetables

Total: 2 hr 30 min. | Active: 30 min.
gluten-free, healthy and balanced
Nutritional value / people: 573 kcal
, Fat: 18 g
, Carbohydrate: 42 g
, Protein: 56 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g baby potatoes
500 g celery, cut diagonally into approx. 2 cm pieces
500 g cherries, pitted
2 tbsp oil
4 sprigs sage, coarsely chopped
1 ½ tsp salt
a little pepper

Pork fillet

6 sprigs sage
2 pork fillets (approx. 450 g each)
1 tbsp clarified butter for frying
1 tsp salt
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How it's done

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Mix the potatoes, celery and cherries with the oil and sage, season. Spread onto a baking tray lined with baking paper.

To roast

Approx. 35 mins. in the centre of an oven preheated to 200°C. Turn the oven down to 80°C.

Pork fillet

Place the sage on top of the meat, tie with kitchen twine. Heat the clarified butter in a frying pan. Season the meat, brown on all sides for approx. 4 mins., place the meat on top of the vegetables.

To finish cooking

Approx. 1½ hrs. in the centre of the oven. The core temperature should be approx. 58°C. Carve the meat, serve with the cherries and vegetables.

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