for 4 person

Vegetables

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

Pork fillet

6 sprig	sage
2	pork fillets (approx. 450 g each)
1 tbsp	clarified butter for frying
1 tsp	salt

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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