Pork fillet wrapped in ham with pomegranate-thyme sauce and tahini-mashed potatoes

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50 g Butter
2 Pork fillets (approx. 350 g each)
black pepper
100 g Serrano ham, thinly sliced
3 EL Oil
1 Bunch Spring onions
1 (approx. 400 g) Pomegranate
1 kg Floury potatoes
salt
6 stem (s) Thyme
Cumin
200 ml Milk
50 g Tahini (sesame paste)
2 EL Sesame seeds

60 minutes

light

1.: Cut 25 g butter into small piecesand freeze. Wash the meat, pat dry and season with pepper. Wrap the ham slices around the fillets. Heat 2 tablespoons of oil in a pan, fry the fillets vigorously on all sides. Put in an ovenproof dish. Cook in a preheated oven (electric oven: 100 ° C / convection: 75 ° C / gas: not suitable) for about 45 minutes
2.: Clean, wash and dry the spring onions Speckle. Cut each onion into 2 or 3 pieces, depending on the length. Halve the pomegranate. Squeeze one half on a citrus press. Halve the other half and remove the seeds from the white separating membranes. Wash and peel the potatoes. Cut into pieces and cook in boiling salted water for about 20 minutes.
3.: Wash the thyme, pat dry, set aside for garnish, pluck off the remaining leaves. Heat the frying fat in the pan. Deglaze with 150 ml of water and simmer the roasting matter. Pour pomegranate juice and add thyme. Bring to the boil and gradually fold in ice-cold butter until the sauce is lightly thickened. Season the sauce with salt, pepper and cumin, stir in the pomegranate seeds
4.: Heat 1 tablespoon of oil in a large pan. Fry the spring onions in it, season with salt and pepper. Drain the potatoes and let them evaporate briefly. Add milk and tahini and mash everything to a pulp. Season to taste with salt. Roast the sesame seeds in a small pan, add 25 g butter and allow to melt. Cut the meat into slices. Serve with spring onions, sauce and puree. Drizzle the sesame butter on the puree, garnish with the thyme set aside. Serve immediately

1 person approx:

740 kcal
3100 kJ
53 g protein
38 g fat
44 g carbohydrates

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