Tender Pork Fillet

Serves 1
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Directions

  1. 1Cut the pork fillet lengthwise.
  2. 2Cut the pork fillet lengthwise.
  3. 3Cut the pork fillet lengthwise.
  4. 4Add ice cubes to the bowl.
  5. 5Add ice cubes to the bowl.
  6. 6Add ice cubes to the bowl.
  7. 7Pour in cold water.
  8. 8Pour in cold water.
  9. 9Pour in cold water.
  10. 10Cover with cling film and let rest for 20 minutes.
  11. 11Cover with cling film and let rest for 20 minutes.
  12. 12Cover with cling film and let rest for 20 minutes.
  13. 13Season the meat with black pepper, salt, Herbs de Provence and sweet paprika.
  14. 14Season the meat with black pepper, salt, Herbs de Provence and sweet paprika.
  15. 15Season the meat with black pepper, salt, Herbs de Provence and sweet paprika.
  16. 16Place on a baking sheet.
  17. 17Place on a baking sheet.
  18. 18Place on a baking sheet.
  19. 19Sauté the sliced onion.
  20. 20Sauté the sliced onion.
  21. 21Sauté the sliced onion.
  22. 22Add finely chopped mushrooms.
  23. 23Add finely chopped mushrooms.
  24. 24Add finely chopped mushrooms.
  25. 25Add pepper cut into strips.
  26. 26Add pepper cut into strips.
  27. 27Add pepper cut into strips.
  28. 28Add carrots cut into slices.
  29. 29Add carrots cut into slices.
  30. 30Add carrots cut into slices.
  31. 31Add the grated garlic and season with black pepper and salt.
  32. 32Add the grated garlic and season with black pepper and salt.
  33. 33Add the grated garlic and season with black pepper and salt.
  34. 34Spread the roasted vegetables over the meat.
  35. 35Spread the roasted vegetables over the meat.
  36. 36Spread the roasted vegetables over the meat.
  37. 37Sprinkle with grated cheese.
  38. 38Sprinkle with grated cheese.
  39. 39Sprinkle with grated cheese.
  40. 40Wrap with bacon slices.
  41. 41Wrap with bacon slices.
  42. 42Wrap with bacon slices.
  43. 43Cut the potatoes into pieces.
  44. 44Cut the potatoes into pieces.
  45. 45Cut the potatoes into pieces.
  46. 46Pour hot water.
  47. 47Pour hot water.
  48. 48Pour hot water.
  49. 49Cover and let rest for 10 minutes.
  50. 50Cover and let rest for 10 minutes.
  51. 51Cover and let rest for 10 minutes.
  52. 52Drain the potatoes and toss with vegetable oil, black pepper, salt and sweet paprika.
  53. 53Drain the potatoes and toss with vegetable oil, black pepper, salt and sweet paprika.
  54. 54Drain the potatoes and toss with vegetable oil, black pepper, salt and sweet paprika.
  55. 55Place the potatoes in the pan with the meat.
  56. 56Place the potatoes in the pan with the meat.
  57. 57Place the potatoes in the pan with the meat.
  58. 58Bake in the oven at 180 °C for 30 minutes.
  59. 59Bake in the oven at 180 °C for 30 minutes.
  60. 60Bake in the oven at 180 °C for 30 minutes.
  61. 61Mix the mayonnaise with mustard, Dijon mustard, honey, lemon juice and chili flakes.
  62. 62Mix the mayonnaise with mustard, Dijon mustard, honey, lemon juice and chili flakes.
  63. 63Mix the mayonnaise with mustard, Dijon mustard, honey, lemon juice and chili flakes.
  64. 64Boil the chilli sauce in a pan with mustard seeds, soy sauce, apple cider vinegar and honey.
  65. 65Boil the chilli sauce in a pan with mustard seeds, soy sauce, apple cider vinegar and honey.
  66. 66Boil the chilli sauce in a pan with mustard seeds, soy sauce, apple cider vinegar and honey.
  67. 67Brush the meat with sauce.
  68. 68Brush the meat with sauce.
  69. 69Brush the meat with sauce.
  70. 70Bake for another 15 minutes.
  71. 71Bake for another 15 minutes.
  72. 72Bake for another 15 minutes.

Ingredients

  • 1 pc filet de porc
  • 1 pc filet de porc
  • 1 pc filet de porc
  • 50 g glaçons
  • 50 g glaçons
  • 50 g glaçons
  • 500 ml eau froide
  • 500 ml eau froide
  • 500 ml eau froide
  • 2 g poivre noir
  • 2 g poivre noir
  • 2 g poivre noir
  • 3 g sel
  • 3 g sel
  • 3 g sel
  • 3 g herbes de Provence
  • 3 g herbes de Provence
  • 3 g herbes de Provence
  • 3 g paprika doux
  • 3 g paprika doux
  • 3 g paprika doux
  • 2 pc oignon
  • 2 pc oignon
  • 2 pc oignon
  • 200 g champignons
  • 200 g champignons
  • 200 g champignons
  • 1 pc poivron rouge
  • 1 pc poivron rouge
  • 1 pc poivron rouge
  • 1 pc carotte
  • 1 pc carotte
  • 1 pc carotte
  • 5 g ail
  • 5 g ail
  • 5 g ail
  • 2 g poivre noir
  • 2 g poivre noir
  • 2 g poivre noir
  • 3 g sel
  • 3 g sel
  • 3 g sel
  • 50 g fromage à pâte pressée
  • 50 g fromage à pâte pressée
  • 50 g fromage à pâte pressée
  • 150 g lard
  • 150 g lard
  • 150 g lard
  • 300 g pommes de terre
  • 300 g pommes de terre
  • 300 g pommes de terre
  • 500 ml eau chaude
  • 500 ml eau chaude
  • 500 ml eau chaude
  • 20 ml huile
  • 20 ml huile
  • 20 ml huile
  • 1 g poivre noir
  • 1 g poivre noir
  • 1 g poivre noir
  • 2 g sel
  • 2 g sel
  • 2 g sel
  • 3 g paprika doux
  • 3 g paprika doux
  • 3 g paprika doux
  • 100 g mayonnaise
  • 100 g mayonnaise
  • 100 g mayonnaise
  • 30 g moutarde
  • 30 g moutarde
  • 30 g moutarde
  • 10 g moutarde de Dijon
  • 10 g moutarde de Dijon
  • 10 g moutarde de Dijon
  • 20 g miel
  • 20 g miel
  • 20 g miel
  • 10 ml jus de citron
  • 10 ml jus de citron
  • 10 ml jus de citron
  • 2 g flocons de chili
  • 2 g flocons de chili
  • 2 g flocons de chili
  • 30 g sauce chili
  • 30 g sauce chili
  • 30 g sauce chili
  • 30 g graines de moutarde
  • 30 g graines de moutarde
  • 30 g graines de moutarde
  • 40 ml sauce soja
  • 40 ml sauce soja
  • 40 ml sauce soja
  • 20 ml vinaigre de pomme
  • 20 ml vinaigre de pomme
  • 20 ml vinaigre de pomme
  • 20 g miel
  • 20 g miel
  • 20 g miel

Equipment

peelerknifecutting boardbowlplastic wrappepper millbaking trayovenfrying panspatulagraterwhiskbrush