Suggested seasoning: yogurt salsa, extra virgin olive oil, sunflower oil, salt. 

Instructions: peel the potatoes, cut into cubes and bake at 200°C with extra virgin olive oil and salt. Cut thick slices of the pork fillet, salt and brown them in a preheated pan with extra virgin olive oil, deglaze with white wine, add black garlic to the pan. Place in the serving dish with the yogurt sauce made by blending together law fat yogurt, cucumber and salt. Add chopped chives, some basilikum leaf fried in sunflower oil, and caramelized cherry tomato, made in the oven with sugar and water.