A forerunner to summer, cherries from glass.
Required for two people:
• 1 pork tenderloin
• 30 gr of salted butter
3 tsp cornflour
• 250 ml of cherry beer
• 350 gr cherries without pits in syrup
• 2 tsp thyme leaves
Sprinkle the pork tenderloin with white pepper. Turn the pork tenderloin in the salted butter. Sprinkle the thyme on top. When it is nicely browned, let it cook slowly on a small fire. Approximately 15 minutes. It depends on how cooked you want the meat. Personally I love rosé, my wife doesn’t like it. Solution, cut a part into slices at the end, the yarn will go through faster.
Take some of the roasting butter, put it in another pan. Add the cherries to that. Let smells. Pour in the beer, reduce. Prepare the cornflour with a little of the collected cherry syrup. Pour that into the cherry sauce, which is now going to thicken. Cut the pork tenderloin into slices. Serve with the cherries around it and some of the sauce over it.