John Myers
Pork Fillet with Berry Sauce
The perfect pork fillet with berry sauce recipe with a picture and simple step-by-step instructions.
- 1 little one Pork fillet, approx. 350 g
- Salt pepper
- 1 tbsp Clarified butter
- 1 Shallot
- 125 ml Blackberry juice
- 125 ml Meat broth or stock
- 75 g Raspberries, fresh or frozen
- 75 g Blackberries, fresh or frozen
- 1 tsp, heaped Food starch
- Preheat the oven to 160 ° C (circulating air: 140 ° C).
- Wash the meat, pat dry and season with salt and pepper. Heat clarified butter in a pan and fry the meat on all sides. Place on a grid of the oven lined with aluminum foil and let cook for about 15-20 minutes.
- In the meantime, sort the berries, rinse them briefly and let them drain on a sieve.
- Finely dice the shallot and sweat in the frying fat, deglaze with blackberry juice and meat stock and simmer for about 10-15 minutes. About 3 minutes before the end of the cooking time, season the sauce with salt and pepper, mix the cornstarch with a little water and thicken the sauce with it. Put the berries in the sauce and heat briefly.
- Take the meat out of the oven, wrap it in aluminum foil and let it rest for about 5 minutes, cut it open and serve it on plates with sauce.
- “Creamy Polenta” (see my KB) and mixed green salad go well with it.
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