Pork Fillet, Pepper Cherries, Hash Browns

pork tenderloin

1. Preheat the oven to 100 degrees. Parry the pork tenderloin and tie it with kitchen twine so that it is the same thickness everywhere. Then salt and pepper well. Heat some oil in a pan and sear the fillet on all sides.
2. Then take it out of the pan, attach a meat thermometer and then put it in the oven for about 2 hours.

Cherries

1. Drain the cherries over a sieve, collect the juice and drain well. Roast the pepper in a pan without fat until it starts to smell, then remove and mortar well in a mortar.
2. Briefly toast the cinnamon stick together with the garlic and shallots in the frying fat of the fillet and then deglaze with the balsamic vinegar and cherry juice.
3. Stir in the honey and pepper (taste the amount here, it should be nice and peppery), bring to the boil briefly, set the heat to the lowest level and simmer for about 8 minutes. Mix the starch with a little water until smooth and stir into the sauce, simmer for a minute and then season to taste again. Now add the cherries to the sauce and let it steep for a few minutes.,

Hash browns

1. Peel the potatoes and grate them roughly with a grater and then squeeze them out really well, season with salt and nutmeg. Heat some oil in a pan and then add small hash browns and fry them until crispy brown on both sides and then degrease well on kitchen paper.

finish

1. Take the fillet out of the oven and wrap it in aluminum foil and let it rest for about 10 minutes. Then cut it open. Place the cherries on a plate, arrange the pork tenderloin on top and add the hash browns.