Seared Pork Rump with Cherry Brandy Jus

with Thyme Risotto & Crispy Sage Butter

Ingredients

Pork

• 2 pork rump steaks
• Salt & cracked black pepper
• 1 tbsp olive oil
• 20 g butter
• 2 garlic cloves, crushed
• 2 sprigs fresh thyme

Cherry Brandy Jus

• 2 medium shallots, finely diced
• 1 tbsp olive oil
• 50 ml brandy
• 150 ml dry red wine
• 100 ml 100% cherry juice
• 300 ml chicken stock
• 10-12 morello cherries in syrup
• 1 tbsp syrup from the morello cherry jar
• 2 sprigs fresh thyme
• 20 g cold butter
• Salt & cracked black pepper

Thyme Risotto

• 200 g arborio rice
• 2 shallots, finely diced
• 2 garlic cloves, minced
• 20 g butter
• 100 ml dry white wine
• 700 ml chicken stock
• 30 g butter
• Leaves from 4 sprigs fresh thyme
• Salt & cracked black pepper

Crispy Sage Butter

• 30 g butter
• 10-12 fresh sage leaves

Garnish

• Reserved morello cherries
• Crispy sage leaves
• Fresh thyme leaves
• Cracked black pepper

Method

Cherry Brandy Jus

1. Heat olive oil in a saucepan over medium heat
2. Cook the shallots until softened
3. Add the brandy and reduce by half
4. Add the red wine and reduce by half
5. Stir in the cherry juice, chicken stock, morello cherries, cherry syrup and thyme
6. Simmer gently for 30-45 minutes until reduced
7. Remove the thyme sprigs
8. Whisk in the cold butter until glossy
9. Season to taste

Thyme Risotto

1. Melt butter in a saucepan over medium heat
2. Cook the shallots until softened
3. Add the garlic and cook for 30 seconds
4. Stir in the arborio rice and toast for 2 minutes
5. Add the white wine and cook until nearly evaporated
6. Add the chicken stock, stirring frequently
7. Continue for 18-20 minutes until creamy
8. Stir through the butter and fresh thyme
9. Season with salt and cracked black pepper

Pork

1. Season the pork with salt and pepper
2. Heat olive oil in a frying pan over medium-high heat
3. Sear for 2-3 minutes per side until well caramelised
4. Add the butter, garlic and thyme
5. Baste continuously for 1-2 minutes until the pork is cooked through
6. Rest for 5-10 minutes before slicing

Crispy Sage Butter

1. Melt the butter in a small frying pan
2. Fry the sage leaves for 20-30 seconds until crisp
3. Remove the sage and reserve both the sage and butter

Plate

1. Spoon the thyme risotto onto the centre of each plate
2. Fan the sliced pork over the risotto
3. Spoon the cherry brandy jus around and over the pork
4. Finish with the reserved morello cherries, crispy sage leaves, fresh thyme and a drizzle of the sage butter