INGREDIENTS
- 4 Pork fillet fillets
- 1 Pomegranate
Marinade
- Honey* 240gr
- Wine vinegar 200ml
- 1/2 A celery stick, minced
- Garlic 2 cloves
- White wine 120ml
- Olive oil 150ml
Leek Skordalia (Leek & Garlic purée)
- Boiled leeks 350-400gr
- Fresh, boiled potatoes 100-150gr
- Garlic 1 clove
- Mizithra cheese* 200gr
- Olive oil 100ml
- Honey* 80gr
- Salt
- Pepper
PREPARATION:
Stir in all the marinade ingredients and marinate the pork fillets for at least 2 hours. Dry the boiled leeks with kitchen paper and purée them together with the rest of the skordalia ingredients in a blender. Add salt and pepper to the fillets and sauté them in a pan until golden brown. Then roast in the oven. Take some of the marinade and boil it a little until the sauce has reduced and thickened.
TO SERVE:
Serve the pork fillet on top of, or next to, the leek skordalia, add some sauce and sprinkle the pomegranate pearls.
*Cretan Product
