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🍽️ Filetto di maiale mediterraneo con purè di patate al parmigiano e pomodori al forno

606 kcal · 30 min · 4 porzioni

Ingredienti

• Filetto di maiale 600 g
• Sale aromatico per pomodori 0.5 cucchiaino
• Pomodorini 500 g
• Olio d'oliva 4 cucchiaio
• Zucchero di canna 0.25 cucchiaino
• Sale Prese
• Patate, a pasta prevalentemente soda 1 kg
• Parmigiano 50 g
• Burro 4 cucchiaio
• Latte 200 ml
• Basilico, fresco 20 g

Preparazione

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Rinse the pork fillets under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Rub the fillets generously with tomato seasoning salt.
5. 5. Let the seasoned meat rest briefly to allow the flavors to penetrate.
6. 6. Wash the tomatoes thoroughly.
7. 7. Place the tomatoes in a baking dish.
8. 8. Pour two tablespoons of olive oil over the tomatoes.
9. 9. Add a pinch of sugar and some salt.
10. 10. Mix everything well so that the tomatoes are coated.
11. 11. Place the baking dish in the preheated oven.
12. 12. Roast the tomatoes for about 20 to 25 minutes.
13. 13. Remove the tomatoes when they turn dark and start to split open.
14. 14. Peel the potatoes.
15. 15. Cut the potatoes into coarse cubes.
16. 16. Place the potato cubes in a pot.
17. 17. Cover the potatoes with salted water.
18. 18. Bring the water to a boil.
19. 19. Simmer the potatoes over medium heat for 15 to 20 minutes.
20. 20. Heat two tablespoons of olive oil in a large pan.
21. 21. Sear the pork fillets on all sides for about three minutes until golden brown.
22. 22. Wrap the seared fillets in aluminum foil.
23. 23. Place the foil packets in the oven.
24. 24. Finish cooking the meat for 8 to 10 minutes.
25. 25. Remove the pan from the heat and set it aside.
26. 26. Grate the Parmesan cheese finely.
27. 27. Drain the potatoes using the lid as a strainer.
28. 28. Let the drained potatoes steam dry in the pot over low heat for a moment.
29. 29. Add two tablespoons of butter to the pot.
30. 30. Add the grated Parmesan.
31. 31. Pour in some milk.
32. 32. Mash the potatoes into a puree.
33. 33. Season the puree with a little salt if necessary.
34. 34. Remove the oven tomatoes and the pork fillets from the oven.
35. 35. Let the meat rest for a few minutes.
36. 36. Open the foil and pour the meat juices into the set-aside pan.
37. 37. Also pour the liquid from the tomato baking dish into the pan.
38. 38. Heat the mixture in the pan briefly over medium heat.
39. 39. Stir the remaining butter into the sauce.
40. 40. Wash the basil.
41. 41. Shake the basil dry.
42. 42. Finely pick the basil leaves.
43. 43. Plate the pork fillets.
44. 44. Serve with the Parmesan mashed potatoes.
45. 45. Place the oven tomatoes on the plate.
46. 46. Drizzle the dish with the pan sauce.
47. 47. Garnish with the fresh basil leaves.
48. 48. Serve the dish immediately.

Valori per porzione

• kcal: 606
• Protein: 43 g · Fett/Fat: 28 g · Carbs: 49 g