Pork Fillet on Potato Straw with Green Thai Asparagus, Porcini Mushrooms and Peppers – Olives – Vegetables

Summary

Ingredients

• 360 g pork fillet (s)
• 10 stalks asparagus, (green Thai asparagus)
• 0.5 ½ bell pepper (s), red
• 0.5 ½ bell pepper (s), yellow
• 0.5 ½ bell pepper (s), orange
• 8 olives, black, without stone
• 1 shallot (s), finely diced
• 1 clove garlic, finely chopped
• 1 tablespoon crème fraîche
• 25 g porcini mushrooms, dried
• 250 ml beef stock
• 3 potato (s), sliced into Julienne strips
• 2 clove (s) garlic, pressed on
• 2 sprigs rosemary
• Oil, (rapeseed oil with butter flavor)
• 1 teaspoon mustard, medium hot
• Balsamic vinegar, (crema di balsamic vinegar)
• 30 g butter, ice-cold pieces
• salt and pepper
• 1 bunch chives, cut into rolls

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Instructions

1. Wash the porcini mushrooms and soak them in warm water. After half an hour, pour the liquid through a hair sieve into another saucepan. Drain the mushrooms well and also dry them with paper towels. Pour the collected liquid back into the first pot through a hair sieve that has been lined with a tea towel or tea towel. This will filter out any remaining impurities. The liquid, about half a liter, is now brought to a boil and reduced to about 150 ml.
2. Bring the beef stock to the boil and reduce to half. Pour in the boletus stock and reduce further until about 150ml remain. Season this stock with mustard, balsamic vinegar to taste, and salt and pepper. To bind, carefully stir in the ice-cold butter pieces with the whisk.
3. While the stock is reducing, the other side dishes and the meat are being worked on.
4. First fry the potato julienne in a pan with hot rapeseed oil over medium heat. Turn after 15 minutes and fry for another 15 minutes. When the potato straw is browned, it is ready and can be seasoned with salt.
5. Preheat the oven to 120 ° top and bottom heat. Heat the rapeseed oil in a pan and flavor with the pressed garlic cloves and the rosemary sprigs. Pepper and salt the pork tenderloin and sear it all over for about 4-5 minutes. Then let the meat rest in the oven for 15 minutes.
6. Finely dice the peppers and olives. Heat some oil in a saucepan, sweat shallot and garlic cubes until translucent, then add the remaining vegetables and cook over medium heat. Stir every now and then. After about 10-15 minutes the vegetables are correct and still firm to the bite. Mix in the crème fraîche and season everything with sweet chilli sauce as well as pepper and salt to taste.
7. Blanch the asparagus in boiling water for about 30 seconds, rinse in cold water, drain and dry with paper towels. Briefly fry the porcini mushrooms in a little oil, add the asparagus one minute before the end of the roasting time, heat them up and then salt both.
8. Put the potato straw on the plates, cut the meat, which is now just cooked through, into cylinders about 8 cm long. Roll these through the chives and then place them upright on the potato straw. Place the vegetables around this tower and pour the sauce over them.

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