Pork Filet Mignon With Pepper And Pineapple Confit Recipe

Name: Pork Filet Mignon With Pepper And Pineapple Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fillet 600 g; 4 spring onions; 1 tablespoon peanut oil; 1 tablespoon olive oil; 1 3/8 tablespoons salted butter; 1 red pepper; 1 yellow pepper; 2 sprigs thyme; 1 clove garlic; 1/2 pineapple victoria; 6 sage leaves

Servings: persons

1 fillet 600 g
4 spring onions
1 tablespoon peanut oil
1 tablespoon olive oil
1 3/8 tablespoons salted butter
1 red pepper
1 yellow pepper
2 sprigs thyme
1 clove garlic
1/2 pineapple victoria
6 sage leaves

1
Wash and cut the peppers lengthwise, remove the seeds and white membrane. Place them on a large piece of aluminum foil, season with salt and pepper, top with the olive oil, the thyme and the garlic. Close the foil to form an airtight parcel. Bake for about 1 hour at 215u00b0F. Remove from the oven, cut the peppers into thin strips.
2
Peel the pineapple, making sure to keep the soft flesh, cut into cubes. Add to a bowl with the sage leaves; then set aside .
3
In a casserole, brown the pork for about 5 minutes in the peanut oil and butter. Season with salt and pepper. Add the chopped onions and cook for about 2 minutes, add the peppers. Bake it a casserole dish, uncovered at 350u00b0F. Cook for about 8 minutes, then add the pineapple and cook for another 10 minutes. Check the seasoning.
4
Cut the fillet and top the vegetables with the meat and the juice created during the cooking. For the presentation I added some arugula seasoned with balsamic vinegar.

154

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 fillet 600 g, 4 spring onions, 1 tablespoon peanut oil, 1 tablespoon olive oil, and more.

Yes, Pork Filet Mignon With Pepper And Pineapple Confit falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Filet Mignon With Pepper And Pineapple Confit

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