Pork filet with pepper and tomato salsa.
Fillet of pork on the grill, the delicious barbecue. I prefer the neck, which I prefer entrecote of beef. Neck contains more fat and therefore gives you a juicier meat on the grill. There is also a lot of flavor in meat with fat marbling. Here come likevell sirloin tenderloin. Thin slices being cooked quickly on the grill.
1) 360 gram pork sirloin into thin slices. (0.5 cm.)
2) 1/2 red, 1/2 green, 1/2 yellow bell pepper.
3) 2 medium tomatoes.
4) 1/2 colliflower.
5) 2 tablespoons butter.
6) Salt, pepper, thyme, garlic, oil.
(1116 kcal, 71,3 gram fat, 18,4 gram carbs)
Starting with washing and divide vegetables into chunks. Place in an ovenproof pan with the skin side up. Oiled, and put into hot oven, 250 degrees celcius for about 15-20 min. Vegetables are then soft and fine. Couliflower peeled, divided into bouquets, boiled soft. Vegetables removed from the oven. Season with salt, thyme and pepper, and a little more olive oil over. Boil the couliflower, salt, pepper and a little garlic powder, whether or not you have a clove of garlic during cooking.. Make a mash. If you feel the mash is slightly firm, add a little warm milk.,cold milk is used. Pork fillet grilled quickly on each side. Season with salt and pepper. Let rest a bit before serving. Garnish with green herbs. Here are basil used. Provides little pepersmak. Lovely flavors and colors. Time spent, about 1/2 hour.