John Myers
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Pork Tenderloin with Plum Rosemary Sauce
The perfect pork tenderloin with plum rosemary sauce recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
Spice crust
- 1 teaspoon Coarse salt
- 1 teaspoon Pepper
- 2 Knife point Espelette pepper
- 3 Knife point Vanilla Chilli Salt
sauce
- 100 ml Red wine medium quality wine
- 1 piece Onion red
- 1 piece Fresh garlic
- 2 branch Rosemary fresh
- 7 piece Dried plums
- 150 ml Vegetable broth
- 30 g Frozen butter
Spice crust for the meat
- Pepper, coarse salt, vanilla, chilli flakes (green and / or red), Espelette pepper (or cayenne pepper) crushed in a mortar to a powder.
sauce
- Dice the onion, cut the garlic and plums into strips and fry everything in oil. Then deglaze with red wine and add rosemary. Bring to the boil briefly, then add the vegetable stock. Let it pull up once and then reduce to the desired consistency over a low flame. Pour through a sieve and season with salt & pepper. Shortly before serving, pull up the sauce with the butter flakes and possibly tie a little (depending on how thick you want the sauce).
Meat and cooking
- Parry meat. Preheat the oven to 100 degrees (top-bottom heat) and heat the pan with oil. Rub the meat with seasoning powder. Fry the meat in a pan (approx. 1 minute on all sides). Cook the meat in the oven (top-bottom heat) for 12-15 minutes until pink. Arrange in the desired shape and serve with sauce.
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