John Myers
Ingredients for 4 servings:
- 1 pork fillet(s)
- e.g. rosemary, fresh
- n. B. Thyme, fresh
- 100 g breakfast bacon, thinly sliced
- Oil for frying
- 2 onions, red
- 1 tbsp butter
- 1 tbsp sugar
- 100 ml red wine
- 50 ml meat stock
- 100 ml port wine
- 10 plums, fresh, cleaned, finely chopped
- some cornstarch
- some water, cold
- e.g. salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes
Rinse the pork fillet under cold water and pat dry. Remove any fat and tendons and fold in the end of the pork fillet to create a uniform diameter. Season with salt, pepper, rosemary, and thyme and wrap with bacon, securing with toothpicks if desired. Sear all over in a pan with a little hot oil. Remove from the pan and let it simmer in a preheated oven at 90°C (top/bottom heat) for about 25 minutes. Meanwhile, for the sauce, peel the red onions and slice them into wedges. Add them to the pan with the pork fillet along with the butter and sugar. Sauté the onions in the caramelizing sugar until translucent. Deglaze with red wine, meat stock, and port, and reduce the liquid by half. Add the plums to the reduced sauce and simmer over medium heat for 5 minutes. Season with salt and pepper to taste. Mix a little cornstarch with cold water to thicken the sauce slightly. Cut the pork fillet into medallions and arrange them on a plate of sauce. This goes very well with potato gratin.
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