Pork Fillet with Tipsy Dried Fruit, Spaetzle and Brussels Sprouts

The day before, the prunes and the soft apricots are roughly diced and placed in a small, sealable bowl. Remove the needles from a sprig of rosemary and chop them and add to the dried fruit, add about 6 - 8 tablespoons of cognac and leave to steep overnight.

The next day, strain the dried fruit and collect the liquid - we need that for the sauce. Cut into the pork fillet lengthways at the top approx. 1.5 cm and put the drained dried fruit into this cut. Preheat the oven to 100 degrees.

Now tie the pork tenderloin with kitchen twine or Bakers Twine and put it in a dripping pan and put it in the oven for 2 hours. In the meantime, cut the bacon into strips.

After the two hours, fry the bacon in a pan until crispy, adding the other sprig of rosemary. When the bacon is crispy, remove it, add a teaspoon of clarified butter and sear the pork fillet all around (no more than 8 minutes in total).

Remove the pork fillet from the pan, season with salt and pepper, wrap it in aluminum foil with the bacon and let it rest for a few minutes.

Deglaze the roast set in the pan with the collected liquid from the dried fruit, a dash of cognac and the vegetable stock, simmer for about 3 minutes. Then add the cream and simmer again for a few minutes, season with salt and pepper.

Put the flour in a bowl and add the eggs and a pinch of salt and then gradually add a little water (sometimes you don't need all of it, sometimes a little more). Stir everything until smooth and then use a wooden spoon with a hole to knock the dough through until it forms really big bubbles and flows slowly from the spoon without tearing.

Let the dough rest for at least half an hour. Then bring salted water to a boil in a saucepan. And then use the spaetzle sieve to scrape the dough into the water. The spaetzle are good when they swim up in the water. Get it out of the water with a slotted spoon.

Clean the Brussels sprouts and cut them crosswise at the bottom of the stalk. Cook in a saucepan with salted water (not too soft). Then pour off, add the butter, melt and toss the Brussels sprouts and season with salt and nutmeg (freshly grated).

Now add the spaetzle to the sauce (remove the sprig of rosemary) and toss well. Remove the meat from the aluminum foil, cut into slices, remove the thread and serve with the Brussels sprouts and spaetzle.