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Pork fillet with sweet potatoes and brussel sprouts

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Pork fillet with sweet potatoes, Brussel sprouts and grapes

Serves 2-3

1 pork fillet
salt, pepper
1-2 teaspoons Dijon mustard
3-4 tablespoons buttermilk
2 sprigs of rosemary

2 large sweet potatoes
250 g Brussel sprouts
4 tablespoons white wine
2 tablespoons butter
salt, pepper

2 sprigs of rosemary
2 sprigs of thyme

2 sprigs of marjoram
1 handful of grapes
2 tablespoons almond slices

Preheat the oven to 200°C (fan oven).

Cut any fatty bits off the pork fillet. Season with salt, pepper and Dijon mustard. Put the fillet on a strong piece of kitchen foil (or fold up thinner foil) and bend up the foil so that it forms a kind of bag. Pour the buttermilk over the meat and put the rosemary on top. Close the parcel and leave to marinate.

Peel the sweet potatoes and cut them into cubes (about 2-3 cm). Cook them in boiling water for about 5-10 minutes until slightly tender. Remove the outer leaves from the Brussel sprouts and wash them. Add them to the potatoes for the last 2 minutes of the cooking time. Drain both. Melt the butter in a little pan and let it get brown. But be careful, don’t overdo it because we don’t want burnt butter!

Make another kind of basket with another piece of kitchen foil. Put the potatoes and the Brussel sprouts in. Add the white wine and the brown butter. Season with salt and pepper, put the sprigs of rosemary, thyme and marjoram on top. Finally sprinkle the grapes and almonds over the vegetables. Close the “parcel”.

Transfer the meat parcel and the vegetable parcel onto a rack in the oven. Bake for about 20 minutes. Then remove the meat parcel. Bake the vegetables for another 10 minutes.

Lift the pork fillet out of the parcel and wipe away the buttermilk. Cut into thick slices and serve with the vegetables.

 

 

photo of vegetables and sweet potatoes

 

 

Here is the recipe for printing:

Pork fillet with sweet potatoes and brussel sprouts
Author: Simone Weinwurm | www.myblueberrybasket.com/en
Prep time:
Cook time:
Total time:
Serves: 2-3
Delicious recipe of pork fillet cooked in Buttermilch and served with sweet potatoes, Brüssel sprouts and grapes. Every so easy to prepare and make!
Ingredients
  • [b]For the pork filet:[/b]
  • 1 pork fillet
  • salt, pepper
  • 1-2 teaspoons Dijon mustard
  • 3-4 tablespoons buttermilk
  • 2 sprigs of rosemary
  • [b]For the sweet potatoes and brussel sprouts:[/b]
  • 2 large sweet potatoes
  • 250 g Brussel sprouts
  • 4 tablespoons white wine
  • 2 tablespoons butter
  • salt, pepper
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 2 sprigs of marjoram
  • 1 handful of grapes
  • 2 tablespoons almond slices
Instructions
  1. Cut any fatty bits off the pork fillet. Season with salt, pepper and Dijon mustard. Put the fillet on a strong piece of kitchen foil (or fold up thinner foil) and bend up the foil so that it forms a kind of bag. Pour the buttermilk over the meat and put the rosemary on top. Close the parcel and leave the meat to marinate.
  2. Peel the sweet potatoes and cut into cubes (about 2-3 cm). Cook them in boiling water for about 5-10 minutes until slightly tender. Remove the outer leaves from the Brussel sprouts and wash them. Add them to the potatoes for the last 2 minutes of the cooking time. Drain both. Melt the butter in a little pan and let it get brown. But be careful, don’t overdo it because we don’t want burnt butter!
  3. Make another kind of basket with another piece of kitchen foil. Put the potatoes and the Brussel sprouts in. Add the white wine and the brown butter. Season with salt and pepper, put the sprigs of rosemary, thyme and marjoram on top. Finally sprinkle the grapes and almonds over the vegetables. Close the “parcel”.
  4. Transfer the meat parcel and the vegetable parcel onto a rack in the oven. Bake for about 20 minutes. Then remove the meat parcel. Bake the vegetables for another 10 minutes.
  5. Lift the pork fillet out of the parcel and wipe away the buttermilk. Cut into thick slices and serve with the vegetables.