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A culinary trip to South Africa in Cape Town's most beautiful eateries and restaurants led us to this dish by Chef Kerry Kilpin from the Steenberg Hotel. The pork loin with rösti and thyme jus sounds delicious, but it sure tastes as good as it sounds. The recipe for after-cooking we have here for you.

For 4 servings


For the thyme jus:

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    With this view into the green, it tastes twice as good: the outdoor area of ​​the Steenberg.

    1 carrot (slices)

  • 1 shallot (sliced)
  • 1 garlic clove (chopped)
  • 1 stick of celery (sliced)
  • 1 l chicken broth
  • about 8 g of thyme sprigs (about 10 pieces)
  • 75 g butter
  • about 1 teaspoon cornstarch
  • salt
  • pepper

For the rösti:

  • 4 medium sized firming potatoes
  • 1 egg (slightly devious)
  • about 3 tablespoons oil


  • 800 g pork tenderloin
  • about 2 tablespoons oil
  • 4 small zucchini (quartered in length)
  • 200 g cherry tomatoes
  • chervil


1. Fry vegetables in a hot saucepan while stirring. Add broth, add thyme sprigs. Let everything boil down to approx. 400 ml.

2. Peel potatoes, grate roughly on a raw food grater, express with your hands. Mix potatoes with egg, salt and pepper. Portionwise in hot oil, possibly with the help of dessert-Speiseringen (stainless steel) roast about 8 equal sized Rösti. Hot spots.

3. Split pork tenderloin into 4 portions. Fry in hot oil from each side for about 4 minutes, season with salt and pepper. Take out, beat in aluminum foil. Add the zucchini to the frying fat and fry for about 3 minutes. Halve tomatoes and cook only briefly. Salt, pepper.

4. Add the decocted brew to a colander with saucepan underneath. Bring to the boil, bind butter and starch mixed with a little water, season with salt and pepper.

5. Distribute the rösti in portions on 4 plates. Halve the pork fillet diagonally, serve with vegetables and thyme jus. If desired, arrange with chervil.

Would you like to experience South Africa with all your senses? Then inform yourself here!

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