Ingredients

Method

For the cherry sauce:
• 400 g fresh cherries, washed and pitted
• 4 T Marsala wine
• ½ cup sherry vinegar
• 2 T water
• 20 g Demerara sugar
• 4 T beef stock
• 2 T cold butter
• sea salt, to taste
For the pork:
• 400 g pork fillet
• 2 T Woolworths hoisin sauce

Method

Ingredients

1. Place the cherries and Marsala in a saucepan, bring to a simmer and cook over a medium heat for 3–4 minutes, until the juices release and the cherries are softened.

2. Add the vinegar, water, sugar and stock, and simmer until it has reduced slightly.

3. Whisk in the butter until the sauce becomes glossy. Taste, and season with salt if necessary.

4. Brush the pork fillet with the hoisin sauce. Sear over a high heat for 4–5 minutes on each side. Allow to rest, then slice and serve with the cherry sauce.

Find more pork recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau