Summary

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

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Instructions

1. 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).
2. Cook the potatoes whole and with the skin in salted water until cooked. Then let it cool down, cut in half and set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Tip: Finally, decorate the plate with a dash of grenadine.