Pork fillet cooked at low temperature

Recipe by Elisa Bellacomo

Difficulty: low

Preparation time: about 1 hour and 45 minutes

Ingredients (for 4 people):

• 500/600 g pork fillet
• 12/16 leaves of black cabbage
• 1 poached garlic clove
• extra-virgin olive oil to taste
• 1 pomegranate
• 1 drop of cold water
• 1 teaspoon of starch
• butter to taste
• salt to taste
• pepper to taste
• fresh herbs (rosemary, sage)

Procedure

Clean the fillet and rub the surface with salt and pepper, bag and vacuum-pack.  Cook at low temperature with the roner at 60º for 1 hour and 30 minutes.

Once cooked, blast chill in water and ice and refrigerate until ready to eat.

Remove the fillet from the bag and dry it well with kitchen paper.

Brown the fillet (on all sides) in a hot pan with the butter and herbs, then bake in the oven for about 10 minutes at 190º.

Blanch the kale leaves in boiling water for a couple of minutes.  Place them in a bowl with water and ice.  Dry them and toss them in a frying pan with a little oil, salt and a clove of poached garlic.

For the pomegranate reduction

Extract the juice from the pomegranate and boil it in a small saucepan. Dissolve the starch in a little cold water and add to the boiling juice, continuing to cook until the desired density.

Remove the fillet from the oven, leave it to rest for a few minutes and cut it into medallions with a sharp knife.

Arrange the dish with 2 medallions of fillet on each plate, 3/4 leaves of black cabbage, a few pomegranate seeds, and finally pour the sauce here and there.  Serve immediately.

The pairing

For this dish, Elisa has decided to pair a Montepulciano d’Abruzzo DOC from the Rosarubra biodynamic winery. Purple and dense to the eye, fruity and pulpy to the nose, it offers clear sensations of red flowers, blackberries and hints of sweet spices. Ideal in combination with finger food or appetizers that do not cover the flavour of the wine, but also to accompany low-fat cheeses and medium-structured meats.

Go to the Wine Sheet.