Pork Filet with Creamy Habanero Mandarin Sauce and Cacao Crunch, served with Fried Carrot Dill Balls

A succulent pork filet paired with a creamy habanero sauce infused with garlic, onion, and mandarin zest, topped with a crunchy cacao nib garnish. Accompanied by crispy fried carrot and dill balls for a delightful contrast.

Steps

1. Season the pork filet with salt and pepper. 2. Sear the pork filet in a hot pan with a little oil until golden on both sides and cooked to desired doneness; set aside and keep warm. 3. Finely chop the garlic, onion, and habanero (remove seeds for less heat). 4. In the same pan, sauté garlic, onion, and habanero until softened. 5. Add the heavy cream and mandarin zest, simmer gently for 5 minutes until slightly thickened; season with salt. 6. Toast cacao nibs in a dry pan until fragrant; set aside. 7. For the carrot dill balls, grate the carrot finely. 8. Mix grated carrot with chopped dill, flour, and beaten egg to form a sticky mixture; season with salt. 9. Shape the mixture into small balls. 10. Heat oil in a frying pan and fry the carrot balls until golden and crispy; drain on paper towels. 11. Plate the pork filet, spoon over the creamy habanero mandarin sauce, sprinkle with toasted cacao nibs, and serve with the fried carrot dill balls on the side.

1 pork filet (150g) 1 small habanero pepper, seeded 1 garlic clove 1/4 small onion 100 ml heavy cream Zest of 1 small mandarin 1 tbsp cacao nibs, toasted 1 medium carrot 1 tsp fresh dill, chopped 50 g flour 1 egg Oil for frying Salt and pepper to taste