Pork Fillet with Wild Herbs – Wild Garlic Mustard Crust on Winter Vegetable Rice
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pork fillet (s)
- 1 egg (s)
- 2 tablespoon breadcrumbs
- 3 tablespoon mustard (wild herbs and wild garlic)
- 250 g rice (parboiled)
- 1 leek
- 1 large onion (s)
- 2 carrot (s)
- 1 root / n parsley
- 2 stalks celery
- sea-salt
- Vegetable broth or meat broth
- salt and pepper
- Rosemary, dried
- butter
- 125 ml white wine
Print Recipe
Pin Recipe Instructions
- Roughly chop the onion, carrots, celery, parsley root (alternatively PASTINAKE). (Cube approx. 0.5 cm edge length), cut the leek into strips that are not too thin.
- Melt 1 tablespoon butter in the rice pot and sauté rice over medium heat. Always stir, do not let it burn! As soon as it becomes a little translucent, add the carrot, celery and parsley cubes and roast them too. Depending on your taste, I add a chopped clove of garlic. When the rice is really translucent, deglaze with the white wine and add water as much as the rice. In addition 1 tablespoon sea salt. Bring to the boil, cover, switch the temperature to 0 and let stand on the plate. Cooking time about 20 minutes.
- Rub the fillet lightly with mustard, season with pepper, salt and grated rosemary and fry in butter on all sides. Put the pan in the oven preheated to 180 degrees and drizzle with the roasting juice a few times. Cooking time about 15 minutes.
- During this time, stir the mustard with an egg yolk and the crumbs until smooth and spread them onto the fillet just before the end of the cooking time.
- Now bring the leek into the rice, turn up the heat for another minute. Put the fillet back in the oven and turn on the grill. Bake for 3-4 minutes until the crust can be recognized as such. Take the fillet out of the oven, cover with foil and let rest for 3-5 minutes.
- Rice with leek and fillet that are still firm to the bite are now ready at the same time.
- By the way: I use Monschauer for the mustard, it`s unbelievable.
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