This Pork Filet with Caramelized Shallots and Baby Potatoes is tender, savory, and full of comforting flavors. With just a few ingredients and easy steps, you can create a meal perfect for any occasion.
Ingredients:
14 oz pork filet
3.5 oz shallots
2 cloves garlic
2 whole cardamom pods
2 tablespoons brown sugar
1 deciliter red wine (about 3.4 fl oz)
10.5 oz baby potatoes
1 teaspoon rosemary
2 tablespoons butter
Salt, pepper
Preparation:
- Cut the rosemary into small pieces and mix with salt and pepper.
Cut the pork filet into medallions about 1 inch thick.
Heat the pan, add the pork medallions and cook for about 3-4 minutes on each side. - Peel the shallots and garlic, cut into quarters.
Heat the pan and add a little butter. Fry the shallots for 2-3 minutes. Add the brown sugar and a little red wine, stir. - Peel the baby potatoes, cut in half, season with salt and pepper.
Place the potatoes on a baking tray lined with parchment paper. - When the potatoes are already roasted, put the pan with the fried pork filet over medium heat, add the rosemary, and roast the potatoes for another 35 minutes.
- Turn the meat, then add the caramelized shallots and serve next to the potatoes.
