Summary

Ingredients

• 750 g pork fillet (s)
• 200 g prunes
• 750 ml wine, red, good heavy
• 1 orange (s), unsprayed
• 1 lemon (s), unsprayed
• 1 stick cinnamon
• 1 clove (s)
• 2 carrot (s)
• 1 large onion (s)
• 1 bay leaves
• 0.5 liter ½ stock, (fresh or instant)
• 2 tablespoon crème fraîche
• oil
• possibly cornstarch, for binding
• salt and pepper
• thyme

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Instructions

1. Wash the orange and lemon and cut into slices. Heat the red wine in a saucepan (do not boil) and cover with the prunes, orange and lemon slices, cinnamon and clove and let it stand for about 20 minutes. Then drain and set aside the “mulled wine” and the prunes separately. Discard the orange, lemon and spices.
2. Wash the fillet and pat dry. Heat oil in a large saucepan and fry the meat vigorously on all sides. Take out, place on a plate and cover with aluminum foil.
3. Fry the diced carrots and onions in the same saucepan and deglaze with the “mulled wine”.
4. Add the broth. Likewise the fillet and the bay leaf. Season a little with salt, pepper and thyme. On a low flame approx. 15min. to let go. Then add the plums and simmer for another 5 minutes. Take out the fillet and keep warm. If necessary, thicken the sauce with cornstarch (stir in a little red wine beforehand) and stir in the creme fraiche.
5. There’s just a baguette and maybe a lettuce and of course a good bottle of red wine.
6. I hope everything is described correctly. This is my first when it comes to entering recipes.