Fillet skewers with plum sauce

Name: Fillet skewers with plum sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small stem rosemary; 250 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 10 g Butter or margarine; 150 g Plums; 3 Shallots; 1 TEASPOON pickled green pepper; 3 TABLESPOONS Red wine vinegar; 7-10 Tbsp Sugar; 1 TEASPOON sauce thickener; 2 Metal skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small stem rosemary
250 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp white pepper
10 g Butter or margarine
150 g Plums
3 Shallots
1 TEASPOON pickled green pepper
3 TABLESPOONS Red wine vinegar
7-10 Tbsp Sugar
1 TEASPOON sauce thickener
2 Metal skewers

Directions

1
Pluck rosemary needles from the stem. Dab the fillet dry and cut into small medallions. Put 3-4 medallions on a skewer. Season with salt, pepper and rosemary. Heat the fat in a pan.
2
Fry the skewers for about 10 minutes while turning. Clean, wash and halve the plums. Remove stones, cut the flesh into slices. Peel the shallots and, depending on the size, halve or quarter them
3
Remove skewers and keep warm. Steam shallots in the frying fat until translucent. Add plums and green pepper. Add vinegar and 100 ml water.
4
Season with salt, pepper and sugar and cook for about 10 minutes. Bring the sauce to the boil again, add the sauce thickener while stirring. Serve skewers with the plum sauce. Delicious with baguette