Stuffed pork fillet with plum sauce

Ingredients for 3 servings:

• 600 g pork fillet(s), fresh
• ½ cup plum(s), dried
• 3 tbsp lard
• 2 m.-sized onion(s)
• 1 tbsp sour cream
• 0.38 liters red wine, semi-dry, fruity
• ⅛ liter milk
• 50 ml coffee cream
• 1 tsp sauce thickener
• salt and pepper
• 1 pinch of cinnamon
• lemon juice
• Fondor

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash the fillet and pat dry, removing any excess fat, tendons, etc. Make a deep cut lengthwise (depending on the height, cut again on the inside so that the fillet is flat overall, height approx. 1-1.5 cm). Then fill with the prunes, fold it shut, and tie it so that the prunes cannot fall out. Season with salt and pepper. Heat 2 tablespoons of lard in a pan and fry the fillet for approx. 1-2 minutes on each side (it should be lightly browned on the outside). Then place the roast on a prepared black baking sheet (e.g. from Toppits – silver side of the sheet inwards, black side outwards). Seal the sheet completely, but do not wrap the meat tightly. Fold the sides up so that the cooking juices are not lost. Cook in a preheated oven at 180°C – 200°C for approximately 30-45 minutes (the exact temperature and cooking time depend on the height of the roast; see the instructions on the baking foil). Dice the onions and approximately 10-12 plums. Heat the remaining lard from the pan plus 1 tablespoon of the newly added lard and cook the onions until translucent (add a little water if necessary). Add the plums and sauté briefly. Add the red wine, milk, condensed milk, and sour cream and allow to reduce slightly. Approximately 10 minutes before the end of the cooking time, remove the fillet from the foil and place it on a baking sheet to brown (reduce the heat and/or turn on the grill if necessary). Collect any cooking juices and add them to the sauce. Strain the sauce through a sieve and season with salt, pepper, a dash of lemon juice, a little Fondor, and about a pinch of cinnamon. Stir in the sauce thickener and bring back to a boil briefly. Add more sauce thickener if needed (if the sauce is too thin) or water (if the sauce is too thick). Possible accompaniments include boiled potatoes, croquettes, mashed potatoes, and green beans or peas. Serve with the red wine from the recipe.