Pork Fillet with Juniper Plum Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pork fillet (s)
- salt and pepper
- 2 tablespoons oil
- 300 g plum (s)
- 1 teaspoon butter
- 125 ml wine, red, dry
- 1 tablespoon honey
- Ginger, fresher in slices
- 1 bay leaf
- 4 juniper berries
- 3 tablespoon crème fraîche
- 1 pinch cinnamon, ground
- 1 pinch allspice, ground
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 85 degrees.
- Season the pork fillet with pepper and fry in the oil for about 8 minutes. Season with salt and remove from the pan. Wrap in aluminum foil and keep warm in the oven.
- Wash the plums, cut in half, stone and cut into wedges.
- Heat the butter in the pan and sauté the plums briefly. Pour red wine. Add the honey, ginger, bay leaf and juniper berries and simmer for about 10 minutes over a low heat.
- Pour the creme fraiche into the plum sauce, season with salt, cinnamon, allspice and pepper.
- Take the fillet out of the oven, unwrap it and cut it into thin slices.
- Let the meat soak in the plum sauce for about 2 minutes.
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