John Myers
Contents
show
Ingredients
- 2 Pork fillet tips The two equally thick front pieces
- 10 Bacon slices
- Pepper, hot paprika, some squeezed garlic, fresh chopped parsley
For the sauce
- 1 Diced onion
- 1 Diced apple
- 5 Cut the prunes a little smaller
- 100 ml White wine cabinet (dry)
- 300 ml Broth clear
- 100 ml Lactose-Free cream
- 100 ml Bay leaf
Instructions
Prepare the meat
- Spread the spices on a plate and roll the meat evenly over it so that it is seasoned on all sides. Salt is not necessary, the bacon takes care of that. Wrap the two pieces of fillet all around with the bacon. First put aside
The sauce
- Lightly sweat the onions in a little rapeseed oil, add the apple pieces and let everything go well together. Deglaze with the white wine and let the wine simmer slightly. Add the bay leaf. Pour in the meat stock and reduce the whole to about half. Add the prunes. When everything has become a bit creamy add the cream and let it simmer again. Possibly Thicken with a light sauce thickener. Season to taste, maybe again with the pepper mill or a dash of wine according to your taste.
Roast meat
- Let some rapeseed oil heat up well in a pan. Fry the two fillets lightly brown on all sides. Depending on the thickness of the meat, bake in the oven for about 10 minutes at 120 ° C. Take out, wrap in aluminum foil and let rest a little. The preparation of the meat depends a bit on the feeling. I like it pretty pink, so everyone has to see how long they cook it and what degree of cooking they prefer. It is important to let it rest.
- Arrange everything together on a plate. At my place there were now frozen potato pockets as an exception
Nutrition
Serving: 100gCalories: 93kcalCarbohydrates: 1.4gProtein: 0.7gFat: 8.1g
