{"id":2793,"date":"2021-02-24T17:02:05","date_gmt":"2021-02-24T15:02:05","guid":{"rendered":"https:\/\/www.evlogia.gr\/pork-fillet-in-a-crust-of-spices-and-evlogia-peach-spread-with-lime-aroma-celery-root-puree-and-rosemary-sauce\/"},"modified":"2022-10-15T20:47:41","modified_gmt":"2022-10-15T17:47:41","slug":"pork-fillet-in-a-crust-of-spices-and-evlogia-peach-spread-with-lime-aroma-celery-root-puree-and-rosemary-sauce","status":"publish","type":"post","link":"https:\/\/www.evlogia.gr\/en\/pork-fillet-in-a-crust-of-spices-and-evlogia-peach-spread-with-lime-aroma-celery-root-puree-and-rosemary-sauce\/","title":{"rendered":"Pork fillet in a crust of spices and evlogia Peach spread with Lime aroma, celery root puree and rosemary sauce."},"content":{"rendered":"<p>Ingredients for 4 servings<\/p>\n<p>4 pork tenderloin fillets<\/p>\n<p>12 slices of smoked bacon<\/p>\n<p>Mixture of spices<\/p>\n<p>1 Tbsp. fennel seeds, crushed<\/p>\n<p>2 Tbsps. dried coriander<\/p>\n<p>1\/4 tsp. star anise<\/p>\n<p>2 Tbsps. rusk<\/p>\n<p>8 pcs baby (or mini) carrots<\/p>\n<p>For the celery root puree<\/p>\n<p>600 g (21.2 oz) celery root<\/p>\n<p>500 g (17.6 oz) milk<\/p>\n<p>200 g (0.71 oz) milk cream<\/p>\n<p>40 ml olive oil<\/p>\n<p>For the sauce<\/p>\n<p>500 g (17.6 oz) dark chicken broth<\/p>\n<p>20 ml vinegar mill<\/p>\n<p>15 g (0.5 oz) honey<\/p>\n<p>200 ml red wine<\/p>\n<p>2 sprigs fresh rosemary<\/p>\n<p>20 g (0.7 oz) butter<\/p>\n<p>Procedure<\/p>\n<p>Put the wine and vinegar in a small cooking pot to evaporate. Once glazed, add the honey, the rosemary and the broth.<\/p>\n<p>Boil, until it becomes a thick sauce.<\/p>\n<p>For the puree, put the diced celery root in a cooking pot. Add the milk and the cream and simmer until it softens.<\/p>\n<p>Once soft, strain and keep some of the liquids.<\/p>\n<p>Beat the mixture in the blender, adding also the olive oil and some of the liquids. Once it acquires a velvety texture, add salt.<\/p>\n<p>As for the carrots, peel them and boil to al dente.<\/p>\n<p>Wrap the pork with the bacon and saut\u00e9 it in a frying pan with some olive oil to create a crust on all sides.<\/p>\n<p>Finish cooking in a preheated oven at a moderate temperature (180<sup>o<\/sup> C, 350<sup>o<\/sup> F, Gas Mark 4) for about 8 minutes, depending on the size of the meat.<\/p>\n<p>Allow the meat to rest for 5 minutes and then spread the Evlogia <em>Peach spread with Lime aroma<\/em> all over the surface of the meat.<\/p>\n<p>Finally, carefully roll the meat in the spice mixture, cut into thick slices and serve with the garnishes and the gravy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients for 4 servings 4 pork tenderloin fillets 12 slices of smoked bacon Mixture of spices 1 Tbsp. fennel seeds, crushed 2 Tbsps. dried coriander 1\/4 tsp. star anise 2 Tbsps. rusk 8 pcs baby (or mini) carrots For the celery root puree 600 g (21.2 oz) celery root 500 g (17.6 oz) milk 200 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2731,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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