Ingredients for four portions:
750 - 900 g pork loin
400 g ripe cherries
2-4 tablespoons CRESCENDO Cherry Balsam
1 pinch of powdered sugar
1 clove of garlic
2 leaves of thyme
50 g ice-cold butter
Salt and pepper
CRESCENDO olive oil Perseus
20 g butter for frying
Preparation:
Keep pork loin in room temperature for about 10 minutes. Season with pepper. Fry the meat in olive oil and butter. 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 CRESCENDO Cherry Balsam 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.
