Pork fillets with prunes

Ingredients for 4 servings:

• 2 pork fillet(s), smoked (Kasseler fillets)
• 200 g prunes
• 50 g shallot(s)
• 50 g celery (celery root)
• 50 g carrot(s)
• 15 g ginger root
• 1 tbsp, grated paprika paste, mild
• 1 tbsp, leveled tomato paste
• 8 cl port wine
• 350 ml vegetable broth or vegetable stock, without salt
• 50 ml soy sauce, dark, naturally brewed
• ½ m.-sized lemon(s), untreated
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 35 minutes

cooked at low temperature; there is something softer than butter

Pierce the smoked pork fillets lengthwise with a sharp, narrow knife and widen the hole with the handle of a wooden spoon. Using the handle, stuff or stuff the fillets with prunes. Use about 10 prunes per fillet. Roughly dice the remaining prunes and the remaining ingredients. Squeeze the juice from half a lemon. In a pan greased with clarified butter, sauté all of the diced meats until caramelized. Stir in the tomato and bell pepper puree and continue to sauté with the vegetable mixture. Deglaze with the port wine, loosen the browned meat, and allow the wine to reduce completely. Add the stock, soy sauce, and lemon juice, bring everything to a boil, loosening the browned meat. This mixture should now simmer, covered, for about 15 minutes. Spread the sauce on a small baking sheet and place the two fillets on top. Bake the fillets in a preheated oven on the middle rack using conventional heat (top/bottom heat) for 90 minutes at 80°C. During this time, the internal temperature will be between 60-62°C, and the fillets will be buttery soft. Before serving, strain the sauce through a sieve to give it a creamy consistency. Serve with boiled or boiled potatoes or fresh spaetzle.