Iberico Pork Fillet with Blackberry Chocolate Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 pork fillet (s) from Iberico pork (approx. 50 g each)
- 250 ml veal stock
- 100 ml red wine
- 250 g blackberries
- 0.5 ½ vanilla pod (s)
- 3 juniper berries
- 8 peppercorns
- 2 teaspoons sugar, (brown)
- 2 teaspoons cassis
- 20 g chocolate, (cocoa content 85%)
- 60 g butter
Print Recipe
Pin Recipe Instructions
- Let the stock, red wine, berries, vanilla pod, juniper berries and sugar simmer gently for about 20 minutes, until the berries are soft. Pass through a sieve into a saucepan.
- In the meantime, sear the fillets on all sides and cook on a grid in the oven at 120 ° C for about 15-20 minutes. The fillet of the Iberico pork should be cooked through, as only then will it be nice and tender.
- Heat the sauce again and let the chocolate melt in it. Season to taste with cassis, salt, pepper and brown sugar. Shortly before serving, fold in flakes of butter.
- Salt, pepper and cut the fillets.
- Potato dumplings, fresh vegetables or crunchy leaf salads go well with it.
- Can also be prepared with normal pork fillet, but the fine, somewhat wild taste of the Iberico fillet harmonizes particularly well with the unusual sauce.
- About the vanilla pod: The pods from which I have already removed the pulp are not thrown away, but kept in a freezer bag and are used to lightly flavor sauces like this one.
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