Summary

Ingredients

• 600 g pork fillet (s), 2 equal middle pieces 300 each
• 6 strudel sheets
• 4 pinches sea salt (Fleur de Sel) from the mill, finely ground
• 3 tablespoon butter, very soft, almost runny
• 1 tablespoon oil
• Pepper and fleur de sel
• 4 tablespoon pine nuts, roasted, roughly chopped

For the farce:

• 36 prunes, pitted
• 500 ml red wine
• 2 sticks cinnamon
• 2 star anise
• 2 carnation (s)
• 1 teaspoon pepper, (Szechuan pepper)
• 1 orange (s), juice from it and grated zest from half it

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Instructions

1. The meat should be of exceptional quality. Nevertheless, the taste of a pork tenderloin is almost neutral to boring. However, the ingredients in this recipe will still produce a good taste result.
2. For the farce, bring all the ingredients to the boil briefly, without the plums, then add the plums and marinate at room temperature for 24 hours.
3. Then sift through the liquid, remove the plums without the spices and chop them in the cutter until a somewhat solid mass is formed. Pour in some liquid from the marinade to make the farce smoother. Throw away the spices.
4. Now fry the two fillets in oil lightly brown on all sides, pepper and sprinkle with a little fleur de sel, then let them cool.
5. Coat the fillets thickly with the farce, but leave something behind for the sauce.
6. Spread a thin layer of melted butter on one sheet of strudel and sprinkle with a pinch of fleur de sel, place a second sheet of strudel on top and press on, brush with butter and sprinkle with fleur de sel, then place a third sheet of strudel on top and press on. Place a fillet on the lower third of the strudel, sprinkle the top with the pine nuts and wrap the fillet tightly in the strudel leaves. Do the same with the remaining strudel sheets and the second fillet.
7. Brush both packets with butter and bake in the 200 ° oven for 12-15 minutes, depending on the thickness.
8. Now reduce the marinade to approx. 100 ml, stir in the rest of the plum sauce, mix the sauce finely and season with salt and pepper.
9. Choose side dishes as you like, e.g. potato gratin and crispy vegetables.