John Myers
Ingredients for 4 servings:
- 800 g pork fillet(s) (sow fillet or pork loin, boned)
- 2 can/n prunes, without stone, (500 g each)
- black pepper
- Salt
- some oil for frying
- ½ bottle of wine (Portugieser, rosé wine)
- 500 ml broth
- possibly schnapps (plum schnapps)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the meat, dry it, and pierce it lengthwise in the middle using the thickest wooden spoon handle possible. Stuff this hole full with the dried prunes (approx. 100–150 g), using the spoon handle to help it fill the meat to the middle. Rub the outside of the meat with salt and plenty of freshly ground pepper, sear briefly all over in a pan, wrap it in aluminum foil, and roast it in the oven at 200°C (180°C fan-assisted oven) for about 40 minutes. Open the top of the foil for the last 10 minutes to allow the meat to brown beautifully. For the loin of pork, allow an additional 10 to 15 minutes. After roasting, let it rest for a few minutes in the switched-off oven. Meanwhile, place the remaining prunes in a saucepan with the wine and stock, bring to a boil, and simmer gently for 20–30 minutes. Then puree the plums in the liquid with a hand blender. Stir in the meat juices collected in the aluminum foil and finally season with schnapps, if desired. It also tastes great sliced cold at a buffet with the cold sauce.
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