Summary

Ingredients

• 150 g pork fillet (s)
• 175 g zucchini
• 175 g sweet potato (s)
• 10 g clarified butter or hee
• 10 ml sunflower oil
• 20 ml olive oil
• 10 ml maple syrup
• 1 clove garlic
• 1 g paprika powder
• 3 g salt
• 1 g chilli flakes

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Instructions

1. Clean the piece of pork tenderloin from external tendons, fry it in clarified butter in a pan on all sides until it is evenly browned, mix in a bowl 10 ml of sunflower oil with 1 g of salt and 1 g of paprika powder and toss the fillet in it, put put it in an oven preheated to 75 degrees, where it remains for 1 hour.
2. After 45 minutes, turn off the oven, the fillet continues to cook while you prepare the ingredients, bring a saucepan with 5 cm of water and 1 g of salt to a boil.
3. Peel the zucchini and cut them into 0.5 cm thick slices and season them with salt.
4. Peel the sweet potatoes and cut them into chips-like sticks about 12 mm thick, and add them to the salted water, which is boiling in the meantime, until they are just barely through, but by no means mushy, they will turn even more orange.
5. Put 10 ml of olive oil for the sweet potatoes in a pan and heat it up.
6. Fry the zucchini slices in another pan in the other 10 ml of smoking hot olive oil, first on one side, then on the other side, until they turn brown. If the pan runs dry, add a little more oil. While the second side is browning, place a tiny blob of freshly squeezed garlic on each piece and season with a total of 1 g of salt.
7. Add the sweet potatoes to the pan with the hot oil, the maple syrup, and the chilli flakes and swirl the pan until the maple syrup caramelises in the boiling water from the sweet potato fries, enclosing the chilli flakes.
8. Serve the fillet cut into slices with the other ingredients.