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🍽️ Tender Pork Fillet on Creamy Romanesco Mash

245 kcal · 30 min · 4 servings

Ingredients

• 1 kg large Romanesco (1 large Romanesco)
• salt
• 400 g pork fillet
• coarsely ground black pepper
• 1 tsp pickled green pepper (jar)
• 1 tsp pink peppercorns
• 1 tbsp rapeseed oil
• 2 sprigs basil
• 15 g yogurt butter (1 tbsp)
• 1 tbsp pesto (jar)

Instructions

1. 1. Thoroughly wash the Romanesco broccoli under running water.
2. 2. Break the Romanesco into small, cauliflower-like florets.
3. 3. Place the florets into a pot.
4. 4. Cover the vegetables just barely with salted water.
5. 5. Bring the water to a boil.
6. 6. Reduce the heat and let the Romanesco cook covered for 10 to 12 minutes.
7. 7. Rinse the pork fillet under cold water.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Season the fillet with salt and black pepper.
10. 10. Take a wide-bladed knife.
11. 11. Lightly crush the green and pink peppercorns with it.
12. 12. Rub the fillet all over with the crushed peppercorns.
13. 13. Press down slightly so the spices stick.
14. 14. Heat oil in a frying pan.
15. 15. Sear the fillet on all sides over high heat.
16. 16. Reduce the heat to a medium setting.
17. 17. Cook the meat for another 8 to 10 minutes.
18. 18. Turn the fillet frequently.
19. 19. Wash the basil under running water.
20. 20. Shake the greens dry.
21. 21. Carefully pluck the leaves from the stems.
22. 22. Remove the cooked pork fillet from the pan.
23. 23. Wrap the meat tightly in aluminum foil.
24. 24. Place the fillet in a warm spot.
25. 25. Drain the Romanesco.
26. 26. Return the vegetables to the pot.
27. 27. Add butter and pesto.
28. 28. Pulverize the mixture with a hand blender.
29. 29. Blend until smooth or chunky, to your preference.
30. 30. Slice the pork fillet.
31. 31. Place the mash on the plate.
32. 32. Lay the fillet slices on top.
33. 33. Garnish the dish with the basil leaves.

Nutrition per serving

• kcal: 245
• Protein: 33 g · Fett/Fat: 9 g · Carbs: 5 g