Stuffed pork fillet with asparagus and a fruity and spicy ginger sauce

Ingredients for 2 servings:

• 250 g pork fillet(s)
• 80 g minced meat
• 4 dates
• ½ shallot(s)
• ½ garlic clove(s)
• 10 stalk(s) asparagus
• 1 tbsp olive oil
• salt and pepper
• 250 g peach(s), from the can, drained
• 4 g ginger
• 1 tbsp olive oil
• 1 lemon(s), the juice
• 2 tsp chili sauce, spicy-sweet

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

The decisive factor for this recipe was the amount of meat. 250g of meat for a main course for two people without a starter is a bit small in my opinion, so I thought of increasing the amount of meat by adding a filling. First, dice the shallot and garlic very finely and mix thoroughly with the minced meat. To fill the fillet, cut a pocket into it. To do this, make a vertical cut lengthwise through the strip of meat, slightly above the middle, turn the knife 90° inside the meat, and continue the cut sideways, creating an angular slit in the meat. This slit is not pulled all the way to the ends of the meat, but broken off about 1cm before, so that the ends remain closed. First, press the dates into the resulting pocket in a row, then press the minced meat in evenly. Join the edges of the meat together and tie with butcher’s twine. Heat olive oil in a pan, rub the meat with salt and pepper on all sides, and sear thoroughly all over. Then place the pan in a preheated oven at 70-80°C for 15 minutes. For the sauce, drain the peach halves and reserve the juice. Puree the peach. Peel the ginger and chop into tiny cubes. Heat olive oil in a saucepan, briefly sauté the ginger, and deglaze with the peach puree. Stir the sauce thoroughly and simmer over low heat. Season with lemon juice, chili sauce, peach juice, and a little salt, if desired. Peel the asparagus, cut the spears into equal lengths, and cut the remaining asparagus ends into 3 mm thick slices. Steam the asparagus spears for 5 minutes, add the asparagus slices to the ginger sauce, and let it simmer for 5 minutes. To serve, remove the string from the meat, cut the fillet in half, and place it upright on a plate. Place the asparagus spears next to it and coat with the ginger sauce. Rice makes a great side dish.