Preparation:
Products:
300 g fleshy tomatoes
1 ch. onion onion
small red chili pepper
550 g pork fillet
s alt
pepper
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
Preparation:
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.
