John Myers
Pork Fillet, Pasture Style
The perfect pork fillet, pasture style recipe with a picture and simple step-by-step instructions.
- 1 kg. Pork tenderloin
- 6 st Juniper berries
- 6 st Peppercorns
- 2 st Bay leaves
- 2 st Garlic cloves
- 200 ml Red wine
- 100 ml Balsamic cream
- 80 ml. Broth
- 2 Pinches Salt + pepper
- 4 Tablespoon Oil
- 40 gr Clarified butter
- Crush the peppercorns, juniper berries, chop the bay leaves and garlic, mix with the wine, balsamic vinegar and oil. Place the sirloin in a bowl and pour the stain over it. Put in the fridge overnight. The next day, dry the loin off and fry it all over in the pan in clarified butter,
- Place the loin on a plate and cook in the oven at 80 degrees, deglaze the meat juices with the broth, add the stain to taste. Season to taste with salt, pepper and a pinch of sugar. Stir in the creme fraiche, if necessary. thicken a little. Cut the sirloin into pieces and serve with the sauce. With croquettes and red cabbage.
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