Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Salt, pepper and cut the fillets.
5. Potato dumplings, fresh vegetables or crunchy leaf salads go well with it.
6. 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.
7. 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.