Set the slow cooking function at low temperature of the blast chiller and preheat it to 75ºC. Brown the pork fillet in the pan with a drizzle of oil on all sides, salt and pepper. Spread the tamarind jam around the fillet and vacuum-seal it with the chopped onion and the prunes cut in half.
Cook the fillet in the Freddy at 75ºC until it reaches 60ºC to the heart and, once reached, continue cooking for an hour.
FINISHING AND PRESENTATION
Once cooked, open the vacuum bag, thicken the cooking liquid in the pan together with the onion and plums, cut the fillet into medallions and serve with the sauce.
CONSERVATION AND CONSUMPTION
You can prepare the pork fillet in advance, cool it quickly with the blast chilling function of Freddy and store it in the refrigerator for a week. When you want to consume it just cut the desired slices and regenerate it in the pan with a drizzle of oil. You can also prepare your fillet, freeze it with the shock freezing function of Freddy and keep it in the freezer for 6-7 months.