Summary

Ingredients

• 1 kg pork fillet (s)
• 4 tablespoon honey
• 1 clove garlic
• 0.5 ½ lemon (s), unsprayed
• 4 clove (s)
• 1 star anise
• 4 grains allspice
• 1 stick cinnamon, (-2 cm)
• 50 g butter
• 1 rib / n chocolate, dark, approx.
• 100 ml red wine
• Clarified butter, for frying
• salt and pepper
• Tomato paste

For the puree:

• 500 g celeriac
• 500 g beetroot
• Vegetable broth, insrant
• 100 ml cream
• 200 g crème fraîche
• 500 g potato (s)
• 2 tablespoon horseradish, (cream horseradish)
• some nutmeg
• salt and pepper
• 50 g butter
• 100 ml water

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Instructions

1. Remove any tendons from the pork fillet.
2. Peel the clove of garlic and cut into thin slices, wash the lemon well and also cut into slices with the peel.
3. Prepare a marinade from liquid honey and the specified spices and soak the meat in it overnight. This is best done in a tightly closed freezer bag.
4. The next day, remove the meat from the marinade, dry it very well, season with salt and pepper and carefully fry on all sides in clarified butter. The honey still clinging to it
5. must not burn. Save the leftover marinade.
6. Cook the meat in the oven at approx. 170 degrees top / bottom heat for approx. 35 minutes.
7. Sweat the tomato paste in the frying fat of the meat, deglaze with the red wine and three tablespoons of marinade. Reduce a little, add some vegetable stock, stir in cold butter and finally let the chocolate melt in the sauce.
8. For the puree, wash, peel and cut the vegetables and potatoes into cubes. Cook the celery in the cream and with a teaspoon of vegetable stock until soft.
9. Cook the beetroot in the water with a teaspoon of vegetable stock.
10. Meanwhile, cook the potatoes until cooked, drain and mash. Then grind the celery and the beetroot in the cooking stock with the hand blender. Add half of the potatoes to the celery and beetroot puree. Season the celery puree with freshly grated nutmeg and pepper, add the butter and a tablespoon of creme fraiche.
11. Refine the beetroot puree with the cream horseradish and a tablespoon of creme fraiche and season with salt and pepper.
12. Serve with the meat and sauce.