Pork tenderloin stuffed with plums with wine sauce

  • 2 loins of pork (250g each)
  • 100 grams of dried plums
  • 1 shallot
  • spoon of butter
  • A glass of red wine
  • 100ml of beef broth
  • rosemary
  • A lard of lard
  • Bay leaf
  • Salt, black pepper

Sirloin we clean from the membrane. We stuff meat with plums (4-5 per one piece). Then fry the meat on the lard on all sides to get the golden color but the inside was raw. Season with salt and pepper and rosemary. We put the meat in the oven heated to 80-90’C for 10-15 minutes. Of course the sous vide method is most recommended by me.

In the pan where we fry the meat, fry the shallots in butter and add some plums. Then we add red wine and reduce it. We add the broth and reduce again. We remove the plums and mix the rest with the blender.

Serve tenderloin chopped along on medallions and decorated with plums and wine sauce.

Rafał Bujnicki

Ralph Bujnicki is a professional chef with years of experience in Poland and abroad. He began his culinary journey as a chef in Opole’s gastronomic market. After many years of hard work in Poland, he decided to further develop his skills abroad.

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