Terzetto Di Balsamico
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 3 cloves garlic
- 6 sage leaves, fresh or dried
- 150 ml balsamic vinegar
- 150 ml vegetable stock, clear
- 150 ml honey (acacia honey), liquid
- 2 bay leaves
- some olive oil
- some salt and pepper
- 800 g potato (s), small
- Water (salt water)
- 5 tablespoon balsamic vinegar
- 1 teaspoon honey (acacia honey), liquid
- 1 handful basil, fresh
- some oil
- a bit salt
- Salad, different types (e.g. lamb`s lettuce, Lollo Rosso)
- 1 cup goat cream cheese
- 4 fig (s), ripe
- 1 tablespoon honey (e.g. orange blossom honey)
- 3 tablespoon grenadine (0%)
- 4 tablespoon juice (blood orange juice)
- 4 tablespoon olive oil
- 1 teaspoon sambal oelek
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First cut the pork fillet into 1.5 - 2 cm thick slices. Then marinate with olive oil, pressed garlic and finely chopped sage for about 90 minutes (tip: in a tied freezer bag).
- Cook the potatoes whole and with the skin in salted water until cooked. Then let it cool down, cut in half and set aside.
- While the potatoes are cooking, lightly fry the meat in a pan with a little olive oil. Place the meat on a plate along with part of the frying stock, cover with aluminum foil and keep warm in the oven at 90 ° C. Retain the other part of the fund for one of the reductions.
- Wash the various salads and cut them into bite-sized pieces. Mix honey, pomegranate syrup, blood orange juice, olive oil and sambal oelek into a dressing and season with salt and pepper. Mix the salad with the dressing and set aside.
- Salt the potatoes and fry them in a pan with oil. In the meantime, make the reductions for the fillet and the potatoes in 2 separate pots.
- Reduction for the pork fillet: In a small saucepan, reduce the stored stock with the balsamic vinegar to a syrupy level. Then add the vegetable stock and continue to boil down (approx. 5 min.). Then add the honey and reduce for another 8 minutes.
- Reduction for the potatoes: Reduce the balsamic vinegar and acacia honey in a small saucepan for about 1 minute. Now add the roasted potatoes to the reduction and toss and arrange immediately on a plate.
- Next to it, arrange the fresh goat cheese and the cut figs on a bed of lettuce. Take the meat out of the oven and place on the plate and drizzle with the reduction.
- Tip: Finally, decorate the plate with a dash of grenadine.
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