Pork loin with cherries à la Waldburg
Ingredients for 4 portions:
- 750 - 900g pork loin
- 400g ripe cherries
- 2-4 tablespoons WALDBURG Balsam Cherry VOM FASS
- 1 pinch of powdered sugar
- 1 clove of garlic
- 2 leaves of thyme
- 50g ice-cold butter
- Salt and pepper
- Agora extra virgin olive oil VOM FASS
- 20g butter for frying
Keep pork loin in room temperature for about 10 minutes. Season with pepper. Fry the meat in olive oil and butter.
Lightly salt the meat during frying. At the end, add garlic and fry with the meat.
Place in a form and add branches of thyme and garlic. Keep in the oven at 65-70°C.
Wash the cherries and add in the pan used for frying. Sprinkle with WALDBURG Balsam Cherry and dredge with powdered sugar.
Boil up once and add ice-cold butter shortly before serving.
Decorate the cherries in the middle of the plate. Carve pork loin (it should have a rose colour) and place on the cherries.
It goes excellent with Tagliatelle pasta.