Pork fillet with tomato sauce and hazelnuts

Table of contents:

Pork fillet with tomato sauce and hazelnuts
Pork fillet with tomato sauce and hazelnuts



300 g fleshy tomatoes

1 ch. onion onion

small red chili pepper

550 g pork fillet

s alt


2 tbsp oil

60 g s alted hazelnuts

60 g pitted black olives

1 clove

½ cinnamon stick

175 ml clear broth

550 g small potatoes

1 tbsp melted butter


Rinse the fillet under running water, season it with s alt and pepper and fry it on both sides in hot oil. Once it's done, take it out and keep it warm. Peel the tomatoes, remove the seeds and cut them into quarters. Remove the seeds and chop the chives and onion. In the same fat from the fillet, fry the hazelnuts and add the tomatoes, chives and onions to them. Coarsely chop the olives, add them together with the cinnamon and cloves. Season and let the meal simmer for 10 minutes. Then add the broth, simmer again for another 10 minutes and add the fillet. Cover and let the dish cook for 25 minutes. During this time, peel the potatoes, wash them and cut them. Fry them for 20 minutes in the oil and season them. Pour the meat together with the sauce, and if desired, you can decorate the plates with an oregano leaf. Serve the potatoes separately as a side dish.

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