Recipe with honey

Linden Blossom Honey Pork Fillet with Fennel

The fresh, slightly minty linden blossom honey from SUMMSTOFF pairs beautifully with mild pork fillet and brings out the aniseed note of the fennel.

⏱ Preparation 20 min · Cooking/baking time 25 min · Total 45 min · 4 servings

Ingredients

• 600 g pork fillet
• 2 fennel bulbs
• 2 tbsp linden blossom honey from SUMMSTOFF
• 2 tbsp olive oil
• 1 onion
• 150 ml vegetable stock
• 1 tbsp lemon juice
• Salt
• Pepper
• 1 tsp fennel seeds

Method

1. Pat the pork fillet dry, then season with salt and pepper. Cut the fennel into wedges, setting the fennel fronds aside. Dice the onion.
2. Heat olive oil in an ovenproof pan and sear the fillet well all over, then remove.
3. Fry the onion and fennel wedges in the pan, add the fennel seeds and toast briefly.
4. Deglaze with vegetable stock and lemon juice, then stir in the linden blossom honey.
5. Return the fillet to the pan and cook in the oven at 180°C for about 20 minutes.
6. Remove the meat, leave to rest briefly, then slice.
7. Serve with the fennel vegetables and the sauce, sprinkled with fennel fronds.

Nutritional values per serving (approx.): 310 kcal · Fat 13 g · Carbohydrates 12 g · Protein 35 g

Tip: Use a meat thermometer: at a core temperature of 63°C, the fillet stays beautifully juicy.

Honey used: View linden blossom honey in the shop →

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