Summary

Ingredients

• 2 pork fillet (s), approx. 450g each
• 1 carrot (s)
• 1 leek (leek)
• 2 medium onion (s)
• 2 bay leaves
• 1 tablespoon peppercorns, colored, crushed in a mortar
• 150 ml vinegar, e.g. red wine vinegar or herb vinegar
• 350 ml water
• 1 tablespoon tomato paste
• 75 g cranberries, from the lass
• 6 tablespoon heavy cream
• 1 tablespoon cornstarch to thicken the sauce
• Oil, for frying
• salt and pepper

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Instructions

1. Peel, wash and roughly dice the carrot. Clean and wash the leek and cut into rings. Peel and roughly dice the onions. Bring everything to the boil with water, vinegar and spices in a saucepan, allow to cool. Wash the meat, place it in a glass bowl and pour the cooled brew over it. Cover and leave to stand in the refrigerator for 2 days.
2. Take out the meat and pat dry carefully.
3. Sieve the marinade, save the vegetables.
4. Heat the oil in a roasting pan or pan with a high rim. Fry the meat vigorously all around. Season with salt and pepper. Roast the vegetables and tomato paste. Gradually deglaze with the marinade. Bring to the boil and stew, covered, for approx. 15 minutes. Keep the meat warm.
5. Sieve the stock and squeeze out the vegetables. Mix the cream and starch with the whisk until smooth and bind the sauce with it. Stir in the cranberries and season again if necessary.
6. We usually eat fried potatoes and rustic savoy cabbage with it. If you want, you can also serve red cabbage, dumplings or spaetzle.