Roasted pork fillet served with a sweet-sour sauce made of cherries and beer, perfect for a refined yet easy-to-prepare main course.
Preheat the oven to 200°C.
Season the pork fillet with salt and pepper. In an oven-safe skillet, heat the oil and sear the fillet on all sides until golden brown (3-4 minutes per side). Add the rosemary sprig and transfer the skillet to the oven for about 15-20 minutes.
Meanwhile, prepare the sauce: in a saucepan, melt the butter and sauté the chopped shallot without burning it.
Add the pitted cherries, brown sugar, balsamic vinegar, bay leaf and pour in the beer. Bring to a boil and let simmer over medium-low heat for 10-12 minutes, until the cherries soften and the sauce thickens slightly.
Remove the bay leaf and the rosemary sprig if present. Adjust with salt and pepper. If a smoother sauce is desired, briefly blend with an immersion blender or strain through a sieve.
Remove the fillet from the oven and let it rest for 5-10 minutes before slicing.
Slice the fillet and drizzle with cherry beer sauce. Serve hot with side dishes of your choice.
Oven-safe skillet
Saucepan
Immersion blender (optional)
Italy
| Energy (kcal) | 127.02 |
| Carbohydrates (g) | 3.95 |
| of which Sugars (g) | 3.95 |
| Fat (g) | 6.79 |
| of which Saturates (g) | 2.16 |
| Protein (g) | 11.87 |
| Fiber (g) | 0.43 |
| Sale (g) | 0.04 |
