Pork Fillet with Potatoes and Pears

Ingredients

• 600 g waxy potatoes
• 4 pears
• 1 Shallot
• 2 Garlic cloves
• 4 slices pork fillet (about 140 g each)
• 2 tbsp olive oil
• 100 ml dry white wine
• 100 ml Vegetable broth
• 1 tbsp coarse mustard
• 1 tsp Honey
• 2 sprigs thyme
• Salt
• ground pepper

Instructions

1. 1.

   Wash the potatoes, boil in salted water until cooked, peel and quarter. Wash the pears, halve, core and cut into wedges. Peel the shallot and garlic; dice the shallot and slice the garlic thinly.

2. 2.

   Rinse the pork fillets cold, pat dry with kitchen paper, season with salt and pepper. In a pan, sear in hot oil on all sides then remove from pan. Add the onion cubes and garlic slices to the pan and sauté until golden brown. Add the potatoes and pears, deglaze with wine and broth. Stir in mustard, honey and thyme, then return the pork fillets. Cover and simmer gently for about 5 minutes. Plate the meat, potatoes and pears; reduce the sauce slightly and drizzle over with salt and pepper to taste.