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

Ingredients

4 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Vegetables

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

Pork fillet

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

Vegetables

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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