I just love plums, whether they are the sweet little Agen plums, which are used for drying, and turning into prunes, the dark fleshed Satsumas or blood plums or the plums I used in this recipe, large round and yellow fleshed with a lovely sourness in the skin.
Smoked Pork Fillets with plums
What you’ll need…
3 Smoked Pork Fillets, approx. 500g each
Willow Creek Lemon Flavoured Extra Virgin Olive Oil
Willow Creek Jalapeno Flavoured Extra Virgin Olive Oil
3 large ripe plums
100 ml red wine vinegar
50ml Willow Creek Cabernet Sauvignon Balsamic
30 ml smooth red jam, apple, red currant or quince jelly
60 ml fruit liqueur – raspberry, blackcurrant, strawberry or mulberry
500 ml hot strong beef stock – I used over strength NOMU Beef Fond
160 g ice-cold butter
What you’ll do…
If you are using smoked pork fillets, allow to soak in cold water for an hour or so.
Cut the fillets into thick slices and set aside. Preheat your oven to about 75C to keep the meat warm as you progress. Place a suitable dish in the oven to receive the pork slices.
Pour a little olive oil into a large non-stick pan and then use one or both of the flavoured oils as a seasoning. Once hot fry the pork pieces until well browned on both sides and just cooked through. Place in a dish and keep warm as you go. You will have to do this three or four times in order not to crowd the pan.
Halve the plums and remove the pips. When your pork is done, and keeping warm in the oven, put the plums into the pan, round side down to heat them through. Turn them over and raise the heat to warm them through completely.
While you are cooking the pork, start making the sauce, to which you will add the butter just before serving. In a small saucepan put the vinegars and whatever jam or preserve you are using. Have ready the liqueur and the hot stock. Using medium to high heat, but watching carefully so as not to allow it to burn, mix the jam into the vinegars and slowly allow it to caramelise. When it is a good brown colour remove from the heat and pour in the liqueur to deglaze the saucepan. Be careful as it could boil up and create steam. Stir the liqueur in and add the hot stock. Bring to the boil and allow to reduce by about a third. Cut the butter into tiny blocks. Remove the saucepan from the heat and beat in the butter block by block. It will melt and for an emulsion. Keep going and if you feel the sauce is losing a bit if heat, heat it very gently and continue whisking. Be careful of the heat, as it will cause the butter to oil. Once all the butter is incorporated, taste as season as necessary. Plate the pork and plums and pour over the sauce. Serve with steamed rice or creamy mash and a crisp green vegetable.
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