Smoked Loin of Pork in Black-cherry Sauce

Name: Smoked Loin of Pork in Black-cherry Sauce
Cuisine: Danish
Ingredients: salt and freshly ground black pepper; zest of 1 lemon, finely shredded; salt and freshly ground black pepper; 200 ml (⅓ pint) red-wine sauce, with a veal or chicken base (or use half red wine and half stock); 200 ml (⅓ pint) red-wine sauce, with a veal or chicken base (or use half red wine and half stock); a few leaves of fresh thyme; 100 g (4 oz) fresh black cherries, pitted; a couple of tablespoons of Cherry Heering liqueur, cherry brandy or brandy; a couple of tablespoons of Cherry Heering liqueur, cherry brandy or brandy; 200 ml (⅓ pint) red-wine sauce, with a veal or chicken base (or use half red wine and half stock); 200 ml (⅓ pint) red-wine sauce, with a veal or chicken base (or use half red wine and half stock); about 12–16 thin slices of smoked pork loin (weighing about 375–450 g/12–16 oz); 50 g (2 oz) butter; a couple of tablespoons of Cherry Heering liqueur, cherry brandy or brandy; 2 shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's Fjord Fiesta

By Keith Floyd

Published 1998

About

Lightly smoked loin of pork is a Danish delicacy. Look out for it at your local specialist shops or supermarkets, or use pork fillet - or even wild boar-instead.

Ingredients

50 g (2 oz) butter
about 12–16 thin slices of smoked pork loin (wei

Europe
Denmark
Main course
Summer
Gluten-free
Nordic

Method

Heat the butter in a frying-pan and add the slices of pork loin. Sauté them lightly for about a minute on each side and then add the chopped shallots. Pour in the alcohol, flame it with a match, and let it die down. Remove the meat, and keep it in a warm place.

Add the red-wine sauce to the pan and stir everything together; then add the cherries. Heat for a few moments, and add the thym