Sirloin with plums

• 1 pork tenderloin (or beef)
• 150 gr of dried plums, pitted
• 250 gr of shallots
• 1 teaspoon of meat extract
• salt and pepper
• 2 tablespoons of butter
• 3 tablespoons olive oil
• 1 teaspoon instant cornstarch

Garrison

• 2 potatoes
• 4 tablespoons cream
• cheese for gratin
• parsley

Wrap the well-washed potatoes with their skin in aluminum foil with a drop of oil and take them to the oven. I always cook potatoes with their skins to try to save some of their minerals and vitamins. To check the cooking we introduce a knife that will indicate when they are soft. We remove from the oven, remove the paper and let it cool. Peel, cut into slices and arrange them in a bowl with the cream, salt, pepper and cheese to gratin.

We grill for a few minutes, when they begin to brown remove from the oven and sprinkle with fresh chopped parsley.

On the other hand we season the sirloin with salt and pepper. In a casserole or cocotte, heat the oil and butter. These pots are very practical because they allow you to cook food in its own juice.

We put the sirloin in the cocotte and brown it on both sides. In cooks' parlance, we'd say we sealed it.

When the sirloin is golden brown, add the onions and cover the casserole. We continue cooking for about 40 minutes over a minimum heat, the shallots and the meat will cook slowly while they lose their juices that will be part of our delicious sauce. From time to time we control the meat so that it does not go overboard. When it is to our cooking taste, we set it aside on a plate. In the cocotte we add to the onions, the plums, the meat extract, a glass of hot water and a teaspoon of starch. Bring to a boil, lower the heat and let the sauce thicken for a few more minutes.

We only have to serve !!!

We can present the meat with the garnish on the same plate, or separately. Garnish with chopped or sprigged parsley. Bon Appetite!!!! To serve the wine, they already rang the bell. Just 1 hour !!!