Recipe: Pork filet, honey and vanilla flavoured

Recipe

The day before the meal :

1- Take off the filet all not eatable parts

2- Crush together (with the bottom of a heavy pan) the seeds of black pepper, coriander and juniper, then add the vanilla

3- Lay the pork filet onto some cling film, and display on all its faces the crushed spices. Close the film and put it into the fridge for 12 to 24 hours so that the spices flavour the meat

The day of the meal :

4- Pre-heat the oven at 410°F

5- Remove the film cling from the pork filet and salt it

6- Pour butter into a pot/casserole dish and gently roast the meat

7- Put the pot (covered with a lid) into the oven during 26 minutes.

8- Remove the lid and brush the meat with the gingerbread crumbs/honey mixture and put the pot under the grill for 7 minutes until light brown

9- Take the pot out of the oven, cover with the lid and keep it aside during 15 minutes (some juice will come out of the meat).

10- Slice the filet (1/5 inch thick slices2cm) and put them onto a nice round dish, with a little of juice.

You can serve it with mashed potatoes (purée) or pasta or braised cabbage