Roasted Pork with Cherries


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    • 200 g Jolife cherries
    • 1 pork fillet
    • 1 shallot
    • 1 teaspoon mustard
    • Ground coriander
    • A few pink peppercorns
    • Extra-virgin olive oil
    • 30 g butter
    • 1/2 small glass Cognac
    • Salt
    • 1 spring onion


    Sauté the pork fillet in a pan with a little oil and butter and the shallot. Brown the meat thoroughly, then deglaze with Cognac, season with salt, add the mustard, coriander and pink peppercorns. Heat a little butter in a frying pan, add the spring onion and then the pitted cherries. Sauté for a few minutes, season with salt and freshly ground pepper. Turn off the heat and keep warm. When the fillet is cooked let it rest for a few minutes before slicing. Add the cherries with their juice to the cooking juices of the meat in the pan, stir and use the sauce to accompany the fillet. Serve hot.