Pork fillet with orange juice in a crust with fondant potatoes and Bordelaise sauce

Name: Pork fillet with orange juice in a crust with fondant potatoes and Bordelaise sauce - Ionela P.
Ingredients: 1 kg boneless pork chop 1/2 l orange juice grated peel from one orange 2 cloves of garlic 1 teaspoon grated ginger 2 tablespoons Worcestershire sauce 1 brown sugar cube; for the crust: 3 slices of drier bread 1 onion 2 tablespoons corn kernels Sun Food 5 cloves of garlic 80 g sliced mushrooms Sun Food 1 sprig of rosemary 1 tablespoon mustard 70 g butter; for the potatoes: 700 g potatoes 1 sprig of rosemary 60 g butter 2; 3 tablespoons oil 2 cloves of garlic salt ground pepper Kamis 150 ml meat broth; for Bordelaise sauce: 100 ml red wine 1 sprig of thyme 1/2 red onion 1/2 teaspoon peppercorns Kamis 300 ml meat broth 1 teaspoon starch 50 g cold butter 1/2 bay leaf Kamis; for garnish: a pomegranate

Diverse - Pork fillet with orange juice in a crust with fondant potatoes and Bordelaise sauce by Ionela P. - Recipia

Pork fillet with orange juice crust, served with fondant potatoes and Bordelaise sauce Cooking is an art that not only nourishes us but also brings us together. From festive meals to family dinners, every recipe has its story. Today, I invite you to discover a refined and aromatic recipe that will transform any ordinary meal into an unforgettable feast: pork fillet with orange juice crust, accompanied by fondant potatoes and Bordelaise sauce. Preparation time: 30 minutes Baking time: 1 hour and 45 minutes Total time: 2 hours and 15 minutes Servings: 4 Necessary ingredients *For the pork fillet:* - 1 kg boneless pork loin - ½ l freshly squeezed orange juice - Zest from one orange - 2 cloves of garlic, crushed - 1 teaspoon grated ginger - 2 tablespoons Worcestershire sauce - 1 cube of brown sugar *For the crust:* - 3 slices of stale bread - 1 onion - 2 tablespoons corn kernels (preferably from Sun Food canned) - 5 cloves of garlic - 80 g sliced mushrooms (also from Sun Food canned) - 1 sprig of fresh rosemary - 1 tablespoon mustard - 70 g butter *For the fondant potatoes:* - 700 g potatoes - 1 sprig of fresh rosemary - 60 g quality butter - 2-3 tablespoons oil - 2 cloves of garlic, halved - Salt and pepper (to taste) - 150 ml meat broth *For the Bordelaise sauce:* - 100 ml red wine - ½ red onion, chopped - 1 sprig of thyme - ½ teaspoon peppercorns - 300 ml meat broth - 1 teaspoon cornstarch dissolved in 1 tablespoon of water - 50 g cold butter - ½ bay leaf *For garnish:* - A pomegranate, for a special touch Step by step: Preparing the recipe 1. Preparing the pork fillet: In a tall pot, add the orange juice, grated zest, crushed garlic, grated ginger, Worcestershire sauce, and brown sugar cube. Put the pot on the stove over medium heat. Let it boil, and when it starts to bubble, add the pork loin. Boil for 7 minutes on one side, then turn the meat and boil for another 7 minutes. The sauce will reduce in quantity and thicken slightly. 2. Preparing the crust: Tear the bread slices into small pieces and place them in a blender. Add the mushrooms, onion, rosemary, and garlic. Blend until you obtain a smooth paste. Add the corn kernels, mustard, and melted butter, continuing to blend. This delicious mixture will form the perfect crust for the pork loin. 3. Assembling the fillet: Coat the pork loin with this crust and transfer it to a baking dish. Add the boiled orange juice and put everything in the preheated oven at 200°C for 1 hour and 30 minutes. Make sure to check the meat periodically to ensure it does not dry out. 4. Preparing the fondant potatoes: Start by peeling the potatoes and cutting them into thick rounds. Heat 2-3 tablespoons of oil in a large skillet over high heat. Place the potato rounds in the skillet and let them brown for 3-4 minutes. Reduce the heat and flip them to the other side. Add a few sprigs of fresh rosemary and the halved garlic cloves. Add the butter cubes to enhance the flavor. Grease a dish with butter, place the potato rounds side by side, and add the meat broth so that it covers three-quarters of the potatoes. Bake in the preheated oven at 200°C for 12-15 minutes. 5. Preparing the Bordelaise sauce: In a small pot, add the wine, chopped onion, thyme, pepper, and bay leaf. Simmer over low heat until the wine reduces and only 2 tablespoons remain. Add the meat broth, dissolved cornstarch, and stir until the sauce thickens. Let it simmer for a few minutes, then strain the sauce. Put it back on the heat, adding the butter, one cube at a time, stirring constantly. Taste the sauce and add salt if necessary. 6. Plating: When all components are ready, it's time to assemble the plates. Place a slice of the pork loin on each plate, alongside the fondant potatoes, and add a few tablespoons of Bordelaise sauce over the loin. Garnish with pomegranate seeds for a color contrast and a touch of freshness. Serve alongside a fresh green salad to complete this feast. Helpful tips: - Use high-quality pork, preferably from a local producer, for better taste. - Freshly squeezed orange juice will add an intense and natural flavor, unlike store-bought juice. - Instead of Worcestershire sauce, you can use soy sauce for a different note. - Fondant potatoes can be enhanced with various herbs, such as thyme or sage, to intensify the flavors. Frequently asked questions: 1. Can I use another type of meat? Yes, this recipe can also be adapted for chicken or turkey, but the cooking time will vary. 2. How can I make the crust crunchier? You can add some breadcrumbs to the crust mixture for a crunchier texture. 3. Is this recipe suitable for a special dinner? Absolutely! This recipe is perfect for special occasions due to its elegant appearance and complex flavors. Calories and nutritional benefits: This recipe offers a delicious combination of protein from pork, fiber from vegetables, and healthy carbohydrates from potatoes. Additionally, the orange juice provides a dose of vitamin C and antioxidants. A serving contains approximately 700-800 calories, depending on the portion sizes served. Enjoy this recipe for pork fillet with orange juice crust, garnished with fondant potatoes and Bordelaise sauce, and transform every meal into a special moment!

Ingredients

1 kg boneless pork chop 1/2 l orange juice grated peel from one orange 2 cloves of garlic 1 teaspoon grated ginger 2 tablespoons Worcestershire sauce 1 brown sugar cube
for the crust: 3 slices of drier bread 1 onion 2 tablespoons corn kernels Sun Food 5 cloves of garlic 80 g sliced mushrooms Sun Food 1 sprig of rosemary 1 tablespoon mustard 70 g butter
for the potatoes: 700 g potatoes 1 sprig of rosemary 60 g butter 2
3 tablespoons oil 2 cloves of garlic salt ground pepper Kamis 150 ml meat broth
for Bordelaise sauce: 100 ml red wine 1 sprig of thyme 1/2 red onion 1/2 teaspoon peppercorns Kamis 300 ml meat broth 1 teaspoon starch 50 g cold butter 1/2 bay leaf Kamis
for garnish: a pomegranate

Category: Diverse Author: Ionela P. Views: 1 Date: 04.10.2024

Facebook Pinterest

Diverse - Pork fillet with orange juice in a crust with fondant potatoes and Bordelaise sauce by Ionela P. - Recipia 1

Diverse - Pork fillet with orange juice in a crust with fondant potatoes and Bordelaise sauce by Ionela P. - Recipia 2

Ingredients

Categories