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Pork Fillet with Morello Cherry and Fig

Pork Fillet with Morello Cherry and Fig
© Constantin Fischer
Home Food & Drinks Recipes Cooking Pork Fillet with Morello Cherry and Fig

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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