Pork Fillet with Morello Cherry and Fig

Name: Pork Fillet with Morello Cherry and Fig
Yield: 4
Ingredients: 800 g pork fillet; Maldon sea salt; sesame oil; 1/2 l red wine; 250 ml vegetable stock; 100 g Morello cherries; 2 EL raw sugar; 1 TL soy sauce; 1 EL balsamic vinegar; 1 cinnamon stick, 3-4 cm; 1 star anise; 1 Kaffir lime leaf; salt; 1 Bund chard; 1 garlic clove; 1 cinnamon stick; 1 lemon; 1 EL olive oil; salt; pepper; 500 ml vegetable stock; 250 ml milk; polenta; olive oil; 100 g autumn herbs; 4 figs; 8 radishes; olive oil

Pork Fillet with Morello Cherry and Fig

Figs

This dish is accompanied by chard and polenta and an autumn herb salad.

Constantin Fischer

For the pork fillet:

Ingredients (4 servings)
800	g	pork fillet
		Maldon sea salt
		sesame oil

For the sauce:

Ingredients (4 servings)
1/2	l	red wine
250	ml	vegetable stock
100	g	Morello cherries
2	tablespoon(s)	raw sugar
1	teaspoon(s)	soy sauce
1	tablespoon(s)	balsamic vinegar
1		cinnamon stick, 3-4 cm
1		star anise
1		Kaffir lime leaf
		salt

For the chard:

Ingredients (4 servings)
1	bunch	chard
1		garlic clove
1		cinnamon stick
1		lemon
1	tablespoon(s)	olive oil
		salt
		pepper

For the polenta:

Ingredients (4 servings)
500	ml	vegetable stock
250	ml	milk
		polenta
		olive oil

For the salad:

Ingredients (4 servings)
100	g	autumn herbs
4		figs
8		radishes
		olive oil

Sear the pork fillet on all sides in a pan with a little sesame oil. Then place in an ovenproof dish and cook in the oven at 120 °C for 45 minutes until pink.
Put the red wine, vegetable stock, sour cherries and sugar in a pan and bring to the boil. Add the balsamic vinegar and soy sauce and reduce for about 15 minutes. Add the cinnamon stick, star anise and kaffir lime leaf and leave to infuse in the sauce for 10 minutes. Season to taste with a little salt.
Wash the chard and drain well. At the same time, heat a pan on the stove. Cut the chard into strips and sauté briefly in the pan until hot. Slice the garlic and add to the chard with the cinnamon stick, the juice of one lemon, salt and pepper. Remove the pan from the heat, add the olive oil and leave to infuse for about 6 minutes.
Bring the vegetable stock and milk to the boil in a saucepan. Slowly add a little polenta at a time and stir well. Depending on the polenta, this should be done very slowly. At the end, let the polenta simmer with a nice drizzle of olive oil for 10 minutes with the lid closed and off the heat.
Wash the autumn herbs and dry them well (salad spinner). Cut the radishes into thin slices and soak in water. Wash and slice the figs. To serve, arrange the salad on the plate and drizzle with a little olive oil.
impressions of the preparation in the photo gallery.

Constantin Fischer

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