150
Fillet of pork in a barbecue sauce with pear ragout
Serves 4
Ingredients:
For the meat:
1 white onion, diced
1 garlic clove, crushed
4 tbsp oil
50 ml orange juice
350 g ketchup
150 g syrup
1 stick of cinnamon
2 star anise
1 tsp mustard powder
1 tsp Tabasco sauce
20 ml Worcestershire sauce
1
/
2
tsp cayenne pepper
1.2 kg pork fillet
Salt and freshly ground black
pepper
For the ragout:
300 g green beans
4 pears
1 tsp sugar
1 tbsp butter
1 tsp crushed black pepper
Method:
1. Sauté the onion and garlic in 2 tbsp oil, and
stir in the orange juice, ketchup and syrup.
Add the cinnamon, star anise, mustard
powder, Tabasco, Worcestershire sauce and
cayenne pepper, and bring slowly to the boil.
Remove from the heat, and let the sauce
steep for 30 minutes before removing the
star anise and the cinnamon stick. Purée the
sauce and set to one side.
2. Cut the pork into 4 equal pieces. Season with
salt and pepper, and fry in the oil on both
sides to seal. Transfer to a solid container,
and pour over the barbecue sauce. Cook for
18–20 minutes at 90°C.
3. For the ragout, trim, wash and chop the
beans into 4 cm lengths. Cook in a
perforated container along with the meat for
5 minutes at 90°C. Remove the beans from
the steam oven, and briefly plunge into ice-
cold water.
4. Wash and core the pears, and cut into
eighths. Melt the sugar in a pan, add the
butter and pepper, and sauté the pears and
beans for 4 minutes.
5. Place some pear ragout on each serving
plate. Cut the meat in half diagonally, and
arrange on top of the ragout. Pour some of
the sauce over the top.
Tip
Roasted new potatoes with rosemary
go very well with this dish. Wash the
potatoes and cut in half. Roast in
olive oil with sea salt, pepper and
some crushed garlic in the oven for
30 minutes at 200°C. Scatter with
some rosemary.
