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🍽️ Pork fillet with herb crust in the Thermomix

647 kcal · 30 min · 4 servings

Pork fillet with herb crust in the Thermomix Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
  2. 2. Spread the potato cubes on a baking sheet lined with baking paper. Make sure to leave space for the meat.
  3. 3. Drizzle half a tablespoon of olive oil over the potatoes.
  4. 4. Season the potatoes with some salt and pepper.
  5. 5. Place the tray in the oven and bake the potatoes for 20 to 25 minutes.
  6. 6. While the potatoes are baking, put the basil and parsley into the Thermomix mixing bowl.
  7. 7. Chop the herbs for 3 seconds at speed 8.
  8. 8. Transfer the chopped herbs into a small bowl.
  9. 9. Rinse the Thermomix mixing bowl.
  10. 10. Add 500 grams of water and one teaspoon of salt to the mixing bowl.
  11. 11. Place the Varoma steaming basket on top of the mixing bowl.
  12. 12. Place the salsify pieces into the Varoma steaming basket.
  13. 13. Close the Varoma steaming basket.
  14. 14. Steam the salsify for 15 minutes at 100 degrees Celsius on speed 1.
  15. 15. Meanwhile, heat one tablespoon of oil in a large frying pan.
  16. 16. Sear the pork fillets for about 3 minutes on all sides.
  17. 17. Remove the seared fillets from the pan.
  18. 18. Mix one teaspoon of mustard in a small bowl with the spice mixture.
  19. 19. Brush the pork fillets thinly with the seasoned mustard.
  20. 20. Roll the fillets in the chopped herbs until they are completely coated.
  21. 21. Place the herb-coated pork fillets in the oven with the potato cubes.
  22. 22. Bake the fillets for the remaining 15 minutes of the cooking time.
  23. 23. Remove the Varoma steaming basket from the Thermomix.
  24. 24. Put the shallot halves into the mixing bowl.
  25. 25. Chop the shallots for 5 seconds at speed 5.
  26. 26. Use a spatula to push the shallots down from the sides of the bowl.
  27. 27. Add one teaspoon of butter and one teaspoon of olive oil to the mixing bowl.
  28. 28. Add the steamed salsify pieces to the shallot mixture.
  29. 29. Sauté the vegetables for 5 to 6 minutes at 120 degrees Celsius on speed 1.
  30. 30. Transfer the sautéed salsify mixture into a small bowl.
  31. 31. Keep the vegetables warm.
  32. 32. Put the thyme needles into the mixing bowl.
  33. 33. Chop the thyme needles for 5 seconds at speed 8.
  34. 34. Use a spatula to push the thyme needles down from the sides of the bowl.
  35. 35. Add one tablespoon of olive oil to the mixing bowl.
  36. 36. Sauté the thyme for 2 minutes at 120 degrees Celsius on speed 1.
  37. 37. Add 50 milliliters of vegetable broth, crème fraîche, some salt, and pepper.
  38. 38. Let the sauce simmer for 4 minutes at 98 degrees Celsius on speed 1.
  39. 39. Slice the baked pork fillets.
  40. 40. Divide the thyme crème fraîche sauce, the oven potatoes, and the salsify among plates.
  41. 41. Place the pork fillet slices on top.

Nutrition per serving