Summary

Ingredients

• 750 g pork fillet (s), on a stick
• 400 g cherry (s), frozen or fresh
• 4 tablespoon balsamic vinegar, white
• sugar
• salt and pepper
• 1 clove garlic
• 1 sprig thyme
• 50 g butter, cold

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Instructions

1. Take the pork fillet out of the refrigerator and let it rest for 10 minutes. Season with pepper and fry in olive oil and garlic. Remove from the pan, season with salt and top with the thyme under the salamander or in the oven over a mild heat.
2. Put the cherries in the same pan. Drizzle with balsamic vinegar and dust with a little sugar. Bring to the boil once and set with a little cold butter just before serving.
3. Arrange the cherries in the middle of the plate and spread the pork tenderloin (it should be nice and pink). A polenta or tagliatelle goes well with it.