Pork fillet with figs

Ingredients for 4 servings:

• 2 pork fillets, 375 g each
• Salt
• 1 bunch garlic (chives) or 1/2 bunch wild garlic
• 2 tsp pepper, coarsely ground
• 8 slices of Parma ham or Serrano
• Clarified butter, for frying
• 8 figs, fresh
• 1 tbsp sugar
• 1 tbsp syrup (raspberry syrup)
• 200 g raspberries
• possibly wine, white

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pat the pork fillets dry and carefully season with salt. Rinse and pat dry the garlic chives. Rub the pork fillets with pepper, sear briefly on all sides in clarified butter, and let cool. Spread out aluminum foil. Arrange four slices of ham lengthwise on each side, then arrange the garlic chives lengthwise. Place the pork fillets on top and roll them tightly, twisting the ends together. Cook on the rack in a preheated oven at 200°C, fan oven 170°C for about 30-35 minutes. Remove from the oven and let rest. Rinse and halve the figs. Melt the sugar in a pan. Place the figs cut-side down in the pan and pour the raspberry syrup over them. Cover and let caramelize over low heat for a few minutes. Season the stock with salt and pepper. Add a little white wine, if desired. Add the raspberries. Cut the pork fillets into approximately 1 cm thick slices and serve with the figs, raspberries, and the sauce. Garnish with a few garlic chives. If you don’t have any, gently rub the fillet with a halved garlic clove or use regular chives. Serve with a baguette. Drink suggestion: a truly fruity Rheingau Riesling.