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🍽️ Grilled Pork Fillet with Fruity Nectarine-Tomato Relish

309 kcal · 30 min · 4 servings

Ingredients

• pork fillet 600 g
• salt pinch
• pepper, black ground pinch
• cherry tomatoes 400 g
• nectarine 2 pcs.
• shallots 1 pc.
• organic limes 1 pc.
• oil 3 tbsp
• tomato paste 1 tbsp
• honey 1 tbsp
• sugar pinch
• mint, fresh 10 g

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Rinse the pork fillet under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Rub the fillet generously with salt and pepper.
5. 5. Let the seasoned meat rest at room temperature for a few minutes.
6. 6. Wash the tomatoes and cut them in half lengthwise.
7. 7. Wash the nectarines and cut them in half as well.
8. 8. Remove the pits from the nectarine halves.
9. 9. Cut the nectarine flesh into coarse cubes.
10. 10. Cut the shallot in half.
11. 11. Peel off the outer skin of the shallot.
12. 12. Dice the shallot very finely.
13. 13. Cut the lime in half.
14. 14. Squeeze the juice from the lime.
15. 15. Heat one tablespoon of oil in a pot over medium heat.
16. 16. Fry the finely diced shallot for about two minutes.
17. 17. Stir the tomato paste into the shallots.
18. 18. Fry the tomato paste for one minute.
19. 19. Add the halved tomatoes to the pot.
20. 20. Add the nectarine cubes.
21. 21. Add one tablespoon of honey to the mixture.
22. 22. Add the squeezed lime juice.
23. 23. Season the mixture with salt and pepper.
24. 24. Let the relish simmer on low heat for about ten minutes.
25. 25. Stir the mixture occasionally.
26. 26. Remove the pot from the heat.
27. 27. Taste the relish and adjust seasoning with salt, pepper, or sugar if needed.
28. 28. Let the relish cool down completely.
29. 29. Heat two tablespoons of oil in a pan over high heat.
30. 30. Sear the pork fillet on all sides for three to four minutes.
31. 31. Wrap the seared fillet tightly in aluminum foil.
32. 32. Place the wrapped fillet in the oven for ten minutes.
33. 33. Wash the mint under running water.
34. 34. Shake the mint dry.
35. 35. Pluck the mint leaves from the stems.
36. 36. Chop the mint leaves coarsely.
37. 37. Let the oven-cooked fillet cool down completely in the foil.
38. 38. Slice the cooled fillet.
39. 39. Serve the fillet slices with the cooled nectarine-tomato relish.
40. 40. Garnish the dish with the chopped mint.

Nutrition per serving

• kcal: 309
• Protein: 35 g · Fett/Fat: 13 g · Carbs: 15 g