Glögg-marinated pork fillet with hazelnut potatoes
Welcome to this week's episode where I offer a mulled wine-marinated pork fillet served with a creamy sky sauce and hazelnut potatoes. A very nice and appreciated invitation dish now in December, which is perfect both before and after Christmas Eve. Add to that that it is both quick and easy to cook outside on the grill. Serve with a good Bourgogne.
Equipment
- Frying pan or frying pan
- Cutting board
- Knife
- Spatulas
- Beater
- Sauce spoon
Ingredients
- 600 gram pork fillet
- 8 potatoes
- ½ dl Breadcrumbs
- 100 gram butter
- ½ dl rapeseed oil
- Black pepper
- Salt
Mulled wine marinade
- 1 dl mulled wine
- ½ dl neutral oil
- 3 tbsp soya
- 2 tbsp grated ginger
- 1 tbsp chili flakes
- Black pepper
- 1 tsp salt
Sky sauce
- Sky from frying the meat
- 3 dl milk
- 2 dl cream
- 2 krm paprika powder
- Black pepper
- Salt
- Maizena or wheat flour to untangle