Pork Fillet in Black Forest Ham Coat on Balsamic Onions with Parsley and Mashed Potatoes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s) approx. 500 g each
- 10 slices Black Forest ham
- 1 onion (s)
- 0.5 teaspoon ½ sugar
- 100 ml milk, 3.5%
- 500 g potatoes, mostly waxy
- 40 g butter
- 10 g parsley, fresh
- 5 g chives, fresh
- 20 ml balsamic vinegar
- 2 g nutme, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and quarter or eighth, depending on their size, so that they cook faster in the water. In a saucepan, just cover the potatoes with water, season with salt and cook for about 25 minutes.
- Remove any silver skin from the pork fillet and cut into even medallions. That makes approx. 7-10 slices. Halve the ham lengthways and wrap it twice around the fillet pieces. Season with salt and pepper on both sides. Since the Black Forest ham is naturally quite salty, you may be able to do without the salt here.
- Wash the parsley and chives. Finely chop the parsley with the stalks and cut the chives into fine rolls. Peel the onion, cut in half and cut into fine strips.
- In a small pan, sweat the onion strips in a little oil for about 3 minutes, then dust with the sugar and caramelize briefly. Deglaze with the balsamic vinegar. Simmer on low heat for a good 15 minutes, stirring more often.
- Heat the oil in a large pan and fry the pork fillets on the side of the ham seam so that it sticks together. Then fry the top and bottom of the pork fillets for 2 minutes each. Lower the heat of the pan and cover and let simmer for 10 minutes.
- Drain the potato water. Add butter and milk to the potatoes and press everything into mashed potatoes with a masher. Season to taste with nutmeg, salt and pepper. Then mix in the parsley.
- In connection with the Black Forest ham, the fillets give off quite a bit of tangy gravy in the pan. This can then be drizzled back onto the fillet pieces with a spoon.
- Arrange the fillets on the balsamic onions and top with the chives rings. Serve the mashed potatoes next to it. A green salad goes well with it.
- Tip: Instead of mashed potatoes, the dish can also be combined with parsley and boiled potatoes
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