GOURMET VITALITY RECIPES AT HOME

Season the pork fillet with salt and pepper and sear in a pan with olive oil, then transfer to a plate and place in the oven at 90°C to keep warm.

In the same pan, fry the mushrooms with the onion cut into small cubes. Deglaze with the cream and bring the gravy to the boil. Once reduced, add the broccoli and heat through before adding the warm pork fillet, stir and serve with the polenta.

Bring the water and butter to the boil and add the polenta and spices.
Then cook over a low heat, stirring constantly, until the mixture becomes compact.

Stir in the grated Parmesan, pour into a mould and chill.
Then remove the polenta from the mould and cut into 4 or 8 equal pieces, fry in olive oil and serve with the pork fillet.

We at the adults only hotel Tyrol, the cross-country ski hotel Leutasch near Seefeld, wish you:
Happy cooking!

• 400 g sliced pork fillet
• 250 g seasonal mushrooms
• 250 g cleaned & steamed broccoli
• 150 ml gravy
• 50 ml cream
• ½ onion
• Salt & pepper
• Olive oil

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• 250 ml water
• 50 g butter
• 80 g polenta
• Salt, pepper & nutmeg
• 50 g grated parmesan
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