Pork fillet with dried plum sauce

Pork and dried plums pair very well. Any kind of lean (but not too..) pork fits, but best the fillet or the centerpiece of a chop.

You need onions, dried plums, plum wine or white wine, mascarpone. Aromatice oil in the pan with onions. Take the onions of of the pan. Fry the pork briefly on both sides until nicely brown, but not cooked inside. Onions back to the pan and a sauce is prepared with the other ingredience, homogenizing all with a wooden spoon.

5 minutes before serving put back the meat into the sauce and finish cooking.

…the wines

you can go two ways: A fruity, but structured white wine or a red that itself has plum flavors.

I took the second way and combined with an Antajr from “Il Palagione”. Structured food, structured wine, plums, plums. To be repeated.

Originally published at https://winesong.biz.