Fillet of Pork, Wrapped in Crispy Coat, with Plum and Port Wine Sauce and Parmesan Spaetzle

Total preparation:

1. Place the prunes in the red wine the day before and leave to soak overnight. On the day of preparation, stir the spaetzle dough first so that it has enough time to rest. First grate the Parmesan very finely and put it in a bowl with all the other ingredients. Then mix everything well with a perforated ladle. When it has bonded well, start whipping the batter. This is how he gets the airiness he needs. In between, always let it rest a little and then hit the trowel again vigorously until it forms bubbles. The resting time is the time that you need for the preparation of the other ingredients.
2. While doing this, parry the fillet (remove silver skin and any other unevenness). Then cut the long piece into 2 halves of the same size and then cut each lengthwise so far (do not cut through!) That you can fold them apart (butterfly cut). Slightly platter the fillet halves with the flat of your hand, season with pepper, salt and brush with butter. Now halve some of the soaked plums and place them in the middle of the fillet. Leave an edge free all around. The amount of plums depends on the size of the meat platter, but it should not be more than half (the remaining plums and the red wine stock are used for the sauce). Now place a 1 cm wide and 5 mm thick strip of cheese in the middle of the spread out plums. Here, too, the size and weight depend on the length of the meat. So please determine yourself. Then close the spread fillet again and press it together well at the edges. Hold ready.
3. For the sauce, peel the shallots and garlic. Finely dice shallots. Chop the garlic very finely. Remove the remaining plums from the stock, cut them into small pieces and put them back in. Have the meat trimmings ready to parry the meat. If nothing has “fallen off”, simply cut off a few thin, somewhat uneven parts of the fillet – straighten it, so to speak – and use them for the sauce. Have everything ready.

Preparation:

1. Preheat the oven to 180 °. First dip the fillets all around in the whisked egg and then roll them generously in the panko flour. Heat the sunflower oil in a larger pan. When it is hot enough, briefly bake the fillets all around for about 5 minutes until golden yellow, remove, insert a meat thermometer into one fillet and place both on the rack in the oven. (Slide the drip protection underneath). The core temperature of the fillet – pork must not be too pink – is around 58 – 60 °. If you want to have it through more, you have to head for 65 °. This takes approx. 15 minutes for the filled fillet. However, the core temperature has priority over time. Unfilled fillet takes approx. 15-20 minutes.
2. While the meat is being cooked, slowly bring sufficiently well-salted water to the boil in a large saucepan. Melt the butter in the cleaned pan, roast the shallots, garlic and meat cuts in it, sprinkle with the sugar, let it caramelize slightly and stir in the tomato paste. When it is sweaty too, deglaze everything with plums, stock and port wine, season with salt and pepper and let it simmer a little over a medium temperature.
3. While the sauce is simmering, put another pan on the stove and add 2 tablespoons of butter. Let the spaetzle (or Knöpfle) slide into the boiling water with a suitable slicer or press. Then turn off the heat and let them soak in it until they float to the surface. Now heat the pan and let the butter froth in it. Lift the spaetzle out of the water with a slotted spoon, drain well and toss in the butter immediately. Then just keep warm.
4. Now finish the sauce. To do this, fish out the meat, mix everything else with the hand blender, pass through a sieve, return to the pan, stir in the cherry juice, simmer for another 2 minutes and then season to taste.
5. When the meat has reached its desired core temperature, it can be served. We had some broccoli as a side dish. The preparation of a side dish is not taken into account here, as each is different. So please determine that yourself and take it into account.

Annotation:

1. The amount of ingredients in the spaetzle is only intended for 2 people. If there are 4 people, please double.