Pork fillet with prunes

Ingredients for 4 servings:

• 1 small savoy cabbage, approx. 800 g
• 2 carrots, approx. 200 g
• 2 onions
• 600 g pork fillet(s)
• 100 g plum(s), dried, semi-soft
• 125 g breakfast bacon, thinly sliced
• 2 tbsp oil
• 2 tsp vegetable broth, instant
• 2 tbsp butter
• 2 tbsp sauce thickener, dark
• Salt
• pepper
• 650 ml water

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Trim and wash the savoy cabbage, remove the stalks, and cut into strips. Peel, wash, and dice the carrots. Peel and dice the onions. Wash the fillets and pat dry, then make a small cut lengthwise. Season with pepper and stuff with the prunes, then wrap with bacon. Sear the fillets all over in hot oil for about 6-8 minutes. Add half of the onions and brown briefly. Then pour in 400 ml of water, stir in 1 teaspoon of stock, and bring to a boil. Cover and simmer for about 15-20 minutes. Heat the butter and sauté the remaining onions. Add the carrots and savoy cabbage and fry briefly. Stir in 1/4 l of water and 1 teaspoon of stock, season with pepper. Cover and cook everything for about 20 minutes. Keep the fillets warm. Lightly thicken the meat juices with a sauce thickener. Season the sauce and savoy cabbage to taste. Slice the meat and arrange it on top of the savoy cabbage. Serve with the sauce. Serve with tagliatelle or boiled potatoes.