Pork Tenderloin with Creamy Habanero Mandarin Sauce and Fried Carrot Dill Balls

Juicy pork tenderloin served with a creamy habanero sauce infused with garlic, onion, and mandarin zest, accompanied by crispy fried carrot balls flavored with fresh dill. This vibrant dish balances heat, citrus, and herbaceous notes for a delightful experience.

Steps

1. Season the pork filet with salt and pepper. 2. Sear the pork filet in a hot pan with a little oil for 3-4 minutes on each side until golden and cooked through. Set aside and keep warm. 3. For the sauce, finely chop the garlic, onion, and habanero pepper. 4. In the same pan, sauté garlic, onion, and habanero until fragrant and softened. 5. Add the heavy cream and mandarin zest, reduce heat to low, and simmer for 5 minutes until slightly thickened. Adjust salt to taste. 6. Peel and grate the carrot finely. 7. In a bowl, combine grated carrot, dill, flour, egg, salt, and pepper to form a sticky mixture. 8. Shape the mixture into small balls. 9. Heat vegetable oil in a deep pan to 180°C (350°F). Fry the carrot balls until golden and crisp, about 2-3 minutes. Drain on paper towels. 10. Plate the pork filet, spoon over the creamy habanero mandarin sauce, and serve with fried carrot dill balls on the side.

1 pork tenderloin filet (150g) 1 small habanero pepper, seeded 1 small garlic clove 1/4 small onion 100 ml heavy cream Zest of 1/2 mandarin 1 medium carrot 1 tsp fresh dill, chopped 50 g all-purpose flour 1 egg 50 g breadcrumbs Salt and pepper to taste Vegetable oil for frying