Pork fillet loin with roasted vegetables and a blueberry sauce (type of meat edited)
- The veggies are carrot, potato, parsnip, red beets, halved onion, halved garlic bulb, halved shallots, green chili. Cut the veggies in wedges or they will need to cook forever. Add sprinkle of thyme, s&p and generous olive oil, dig in with your hands to coat everything with the oil. I cooked them for an hour at a high 180° celcius + fan, which equals well above 200°C without fan.
- The meat is first thoroughly pan seared, then brushed with a mix of mustard and honey and added to the lower part of the oven. Cooking time for this 2 lbs piece was 25 minutes, then rested for at least 10 minutes before slicing.
- The sauce is a reduction of red wine + port wine + red wine vinegar + soft dark brown sugar + blue berries. Reduced again after adding veal stock and finished with butter.
P.S. Pork filet has a bad reputation of drying out while cooking. There are 2 ways to cook pork fillet; very long at low temperature or very short at very high temperature like here. The meat is perfectly done, ... if you sear it first and after the oven time give it a nice long rest which will turn it back to moist all over and very tender.
Edited by ChrisBelgium - 2/4/15 at 1:50am