Pork fillet with spicy cherries

Ingredients for 2 servings:

• 500 g sweet cherries
• 1 pepper, hot
• 2 tbsp butter
• 1 tbsp cane sugar
• 1 tbsp balsamic vinegar
• 1 shallot(s)
• 100 g celeriac
• 1 carrot(s)
• 100 g leek
• 50 g diced ham
• 200 ml meat broth
• 200 ml red wine, dry
• 400 g pork fillet(s)
• salt and pepper
• Clarified butter
• n. B. Sauce thickener

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

fruity – fresh summer dish

Wash and pit the cherries. Halve the bell peppers lengthwise, remove the seeds, and finely chop the bell peppers. Peel the shallot, celery, and carrot, and finely dice. Trim and wash the leek, then finely dice it. Season the pork fillet with salt and pepper and brown it in a pan with clarified butter. Add the ham and diced vegetables, cover, and braise the fillet over medium heat for 15-20 minutes, adding a little more stock every now and then. Remove the meat from the pan and keep warm. Strain the resulting sauce into a small saucepan. Add the red wine, simmer briefly, and thicken with a sauce thickener if necessary. Season with salt and pepper to taste. Meanwhile, in a saucepan, sauté the cherries and bell peppers in 2 tablespoons of butter, sprinkle with sugar, and let it caramelize. Cook over medium heat for 5 minutes. Remove the cherries with a slotted spoon and set aside. Deglaze the pan with balsamic vinegar and season with coarsely ground pepper. Simmer until the liquid has reduced to a syrupy consistency. Add the cherries and heat through. Slice the meat diagonally, arrange on a plate, and cover with the sauce. Serve with the cherries. I serve it with baguette or rice. For wine, I recommend a fruity Scheurebe.