900 g pork Chines
300 g of peach compote
400 g peas
3 tbsp butter
4 tbsp olive oil oilne
thyme herb or sprouts for decoration
peaches in syrup for decoration
Fillet is cut, portioned pieces, rub with Crumpled peaches and the butter and fry in olive oil with an oily pan for 3-4 minutes on each side. Bake in preheated 200 C oven 13 minutes and partitioned into warmed bowls. Blanched peas and add to pork. The dish is decorated with thyme and pieces of fruit compote.