Glazed pork fillet with apricot and celery salad
4 servings
30 minutes
Pork tenderloin with glaze and apricot-celery salad is a refined dish of European cuisine that combines the tenderness of meat with fruity freshness. The fillet, infused with thyme and balsamic vinegar aromas, caramelizes in beet syrup, creating an appetizing glaze on the surface. The apricot and celery salad is a piquant addition where the sweet-sour notes of the fruits harmonize with the creaminess and spiciness of rosemary. Young potatoes cooked in a special way add completeness to the dish. This is a gastronomic symphony of flavors where the juiciness of meat, sweetness of fruits, and aroma of herbs merge into exquisite delight. Perfect for a festive dinner or special occasion, this recipe will give you true culinary pleasure.
1
Season the pork fillet with spices, salt, and pepper. Heat vegetable oil in a pan and fry the fillet on all sides. Wash the thyme. Add thyme, vinegar, and beet syrup to the pan and glaze the pork fillet in the syrup. Then place the fillet on a rack and roast in the oven at 85 degrees (Top and bottom heat) on the 2nd level from the bottom for 50 minutes. Place a tray to collect the juice.
- Pork tenderloin: 2 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Vegetable oil: 1 tablespoon
- Fresh thyme: 3 stems
- Balsamic vinegar: 1 tablespoon
- Sugar beet syrup: 1 tablespoon
2
Clean the onion, chop it into small cubes and sauté in a pot with 1 tablespoon of butter. Wash the apricots, remove the pit, chop into small pieces and sauté with the onion. Clean the celery and cut it into 0.5 cm cubes. Wash the rosemary and add it along with the celery to the pot with apricots. Pour in vegetable broth and cook for 20 minutes until the celery is soft. When most of the liquid has evaporated, add the remaining butter and cream. Sprinkle with salt, pepper, and add sugar. Remove the rosemary.
- White onion: 1 head
- Butter: 2 tablespoons
- Apricots: 4 pieces
- Celery: 300 g
- Rosemary: 3 stems
- Vegetable broth: 200 ml
- Butter: 2 tablespoons
- Double cream 40% fat: 100 ml
- Salt: to taste
- Freshly ground black pepper: to taste
- Sugar: to taste
3
Clean the potatoes with a brush and boil for 20 minutes in salted water. Then pour 50 ml of boiling water into the pan and salt well. Drain the potatoes and place them in the pan. Cook the potatoes until all the water evaporates and they are covered with a layer of salt.
- New potatoes: 100 g
- Salt: to taste
4
Slice the pork fillet and serve with vegetables and potatoes.
- Pork tenderloin: 2 pieces
- Celery: 300 g
- New potatoes: 100 g
