Pork fillet with cherry beer sauce

Preheat the oven to 200°C.

Season the pork fillet with salt and pepper. In an oven-safe skillet, heat the oil and sear the fillet on all sides until golden brown (3-4 minutes per side). Add the rosemary sprig and transfer the skillet to the oven for about 15-20 minutes.

Meanwhile, prepare the sauce: in a saucepan, melt the butter and sauté the chopped shallot without burning it.

Add the pitted cherries, brown sugar, balsamic vinegar, bay leaf and pour in the beer. Bring to a boil and let simmer over medium-low heat for 10-12 minutes, until the cherries soften and the sauce thickens slightly.

Remove the bay leaf and the rosemary sprig if present. Adjust with salt and pepper. If a smoother sauce is desired, briefly blend with an immersion blender or strain through a sieve.

Remove the fillet from the oven and let it rest for 5-10 minutes before slicing.

Slice the fillet and drizzle with cherry beer sauce. Serve hot with side dishes of your choice.