Fillet of Pork with sweet potato mash, red cabbage salad and an onion sauce

Super simple, super yummy!

Filet of pork with Sweet potatoe puree 680x350 px

This was last Sunday Dinner. When I prepare a fillet or pork I usually cook it with the low temperature method. This way the meat doesn’t become dry and there is no stress in the kitchen. You just need to take the meat out of the fridge at least an hour before cooking it in order to bring it up to room temperature. I still had some sweet potatoes and I think they are a nice alternative to the normal potatoes. For me red cabbage is a typical winter vegetable and instead of cooking it, I made a salad to have a fresh side dish. The acidity of the cabbage and the dressing combined very well with the sweet potato mash. Since with the low temperature method you won’t have enough roasted aroma to create a brown sauce, an onion sauce is good complement. Be aware that, even pork, will still look rosé when you take it out of the oven. This doesn’t mean that the meat is only medium rare. The color comes through the meat juice which usually emerges when meat is cooked at high temperature. With the low temperature method it will stay inside and not dry out. All in all it was a very harmonic dish and I will definitely cook it again!

Fillet of Pork with sweet potato mash, red cabbage salad and an onion sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 fillet of pork
  • 3-4 sweet potatoes
  • 3-4 onions
  • 1 red cabbage
  • 80 ml of white wine
  • Raisins
  • Caraway
  • Salt, pepper,sugar
  • 6-8 Tbsp of rapeseed oil
  • 3-4 Tbsp of vinegar (e.g. Aceto bianco)
  • Flour
  • Cream
Instructions
  1. Pre-heat the oven at 80°C.
  2. Clean the fillet. If one end is very thin, turn it and tie it with a cooking yarn, so the fillet is equally thick.
  3. Season with salt and pepper.
  4. Heat up some oil and sear the meat in a pan for about 5 minutes from all sides
  5. Put the meat into the oven for about 1 hour and 45 minutes.
  6. Cut the cabbage in two half and remove the strunk. Rasp it finely for the salad. Add the vinegar, oil, some sugar, raisins and the caraway. Season with salt and pepper. Mix well and let rest until it will be served.
  7. Peel the potatos and cook them until they are soft. Mash them, add some cream, salt and pepper.
  8. Peel the onions and chop them finely. Gently roast them in butter oil until they turn brown and are almost burn. Deglaze with white wine. Reduce the sauce. Add some water and repeat the reducing process until the onions are soft and you have a brown sauce. Add a dash of flour to ligate the sauce, season with salt and pepper.
  9. After 1 hour and 45 minutes you can take out the meat and cut it in medaillons. Preheat the plates before serving.

 

 

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