Pork Fillet in Plum Wine Sauce

the pork tenderloin cooked at low temperature

1. Preheat the oven to 100 degrees O / U heat – remove the skin and sinews from the fillet – season with plenty of salt and green pepper – fry in hot olive oil until golden brown – add a little butter in between – remove the fillet and place the meat probe at the thickest point Put the meat in the middle – place the meat on a grid and let it cook gently in the oven at 100 degrees until a core temperature of 64 degrees is reached (for me it was 80 minutes) – then take out the fillet, wrap it in foil and leave it in the slightly opened oven Let it relax for 15 minutes

The plum wine sauce

1. Heat the olive oil and lightly caramelize the sugar in it – roast the finely chopped onion, crushed garlic and grated ginger in it – deglaze with plum wine and vegetable stock – put star anise and cloves in a spice egg and place in the sauce – add dried plums to the sauce and cook the whole approx Simmer for 15 minutes – take out the spiced egg – pass the sauce through the brisk Lotte – season with soy sauce and chilli sauce – put some sauce in a beaker and sprinkle with creme fraiche – thicken the sauce with it

serve and decorate

1. my guests wanted tagliatelle with it … gnocchis or baked polenta slices would also go very well, but couscous or quinoa are also conceivable … sprinkle the dish on the plate with black sesame

Conclusion

1. the sauce was extravagant and very tasty … the meat was buttery soft, tender and pink using the low temperature method !!! highly recommended !