Pork Fillet with Paprika Vegetables

Ingredients

• 600 g pork fillet
• 1 tbsp mustard
• 2 tbsp white peppercorns
• 2 tbsp black peppercorns
• 4 red bell peppers
• 60 ml olive oil
• 1 tbsp balsamic vinegar
• 2 Garlic cloves
• 0.5 sprig fresh rosemary
• Salt
• pepper (ground)
• 200 g shiitake mushrooms
• 2 tbsp olive oil
• 100 g green chard (or arugula as substitute)
• 1 tbsp white balsamic vinegar
• 1 tsp Mustard
• sugar
• Salt
• Pepper

Instructions

1. 1.

   Preheat the oven to 220 °C for the marinated paprika.

2. 2.

   Wash, trim, remove seeds and white membranes from bell peppers, cut lengthwise into quarters, place on a baking sheet skin side up and bake for about 20 minutes until skins blister. Remove from oven, let cool slightly and peel off skins.

3. 3.

   Peel garlic cloves and slice thinly or shave; briefly sauté in 1 tbsp oil.

4. 4.

   Combine remaining oil with vinegar, salt and pepper, mix with paprika quarters, garlic slices and rosemary needles, place in a shallow bowl, cover and marinate in the refrigerator for at least 12 hours.

5. 5.

   Preheat oven to 200 °C. Brush pork fillet all over with mustard and coat with peppercorns, press them firmly, wrap in foil and bake in preheated oven for about 30 minutes. Remove, rest a few minutes in foil then slice.

6. 6.

   While pork cooks, clean, wash and dry salad greens. Clean shiitake mushrooms and sauté in a little oil. Season with salt and pepper and arrange on the salad. Whisk together remaining oil, vinegar, mustard, salt, pepper and a pinch of sugar to make a vinaigrette; drizzle over mushroom salad.

7. 7.

   Plate pork slices over marinated paprika and serve with the mushroom salad.