Pork fillet in cocoa-tamarind sauce

Ingredients for 6 servings:

• 6 slice(s) pork fillet(s), 150 g each
• 125 g tamarind(s)
• 200 g prunes
• 250 ml red wine
• 4 cloves garlic
• 4 tbsp cocoa powder
• 3 tbsp tomatoes, pureed
• 2 tbsp sugar
• 2 tbsp jam (orange jam)
• 1 tbsp mustard
• 2 tbsp oil
• 1 tsp ginger root, freshly grated
• 1 tsp cinnamon
• 1 pinch of vanilla powder
• 6 cloves
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

Make a marinade from oil, mustard, and chopped garlic. Marinate the fillets in it and let it stand for 1 hour. Bring the red wine, plums, and tamarind to a boil and simmer for 5 minutes. Add the remaining ingredients to the wine. Place the fillets in an ovenproof dish, cover with the red wine plums, and marinate for another 2 hours. Remove the tamarind seeds from the marinade, then cover with aluminum foil and cook in a preheated oven at 180 degrees Celsius for about 40 minutes. Strain the liquid and serve as a sauce with the fillets.