Pork Fillet Sous Vide with Cherry Chocolate Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 3 sprig rosemary
- little butter
- little clarified butter
- salt and pepper
- 200 ml stock
- 200 ml cherry juice
- 100 ml cream
- 1 shot kirsch
- 30 g dark chocolate
- little cornstarch
Print Recipe
Pin Recipe Instructions
- Vacuum the pork tenderloin with two sprigs of rosemary and a little butter. Then cook in a water bath (sous vide cooker) at 58 - 59 degrees for about 1.5 hours.
- In the meantime, bring the cherry juice with the stock, a sprig of rosemary and cream to the boil. Melt the chocolate in it. Remove the sprig of rosemary. Thicken the sauce with cornstarch mixed with water as required. Salt, pepper and refine with a dash of kirsch.
- Take the meat out of the bag and add the liquid it contains to the sauce.
- Briefly sear the pork fillet in hot clarified butter. Salt, pepper. Cut into slices and serve on top of the sauce.
- Spaetzle go well with it.
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