Stuffed Pork Tenderloin with Plum Sauce

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 600 g pork tenderloin (s), fresh
  • 0.5 ½ cup plum (s), dried
  • 3 tablespoon lard
  • 2 medium onion (s)
  • 1 tablespoon sour cream
  • 0.38 liters red wine, semi-dry, fruity
  • liter ⅛ milk
  • 50 ml coffee cream
  • 1 teaspoon sauce thickener
  • salt and pepper
  • 1 pinch cinnamon
  • Lemon juice
  • Fondor
Stuffed Pork Tenderloin with Plum Sauce
Stuffed Pork Tenderloin with Plum Sauce

Instructions

  1. Wash the fillet and pat dry, remove excess fat, tendons, etc. Cut lengthways deep (depending on the height, cut again inside, so that the fillet is flat overall, height approx. 1-1.5 cm).
  2. Then fill with the prunes, close and tie so that the prunes cannot fall out. Season with salt and pepper. Heat 2 tablespoons of lard in a pan and fry the fillet for approx. 1-2 minutes on each side (should be lightly browned on the outside). Then place the roast on prepared black baking foil (e.g. from Toppits - silver surface of the foil on the inside, black on the outside). Close the foil completely, but do not wrap the meat tightly. Fold the sides up so that the meat juices are not lost.
  3. Cook in a preheated oven at 180 ° C - 200 ° C for approx. 30-45 minutes (the exact temperature and cooking time depend on the height of the roast, see instructions for the baking foil).
  4. Cut the onions and approx. 10-12 plums into small cubes. Heat the remaining lard from the pan plus 1 tablespoon of the newly added lard and allow the onions to become translucent (add a little water if necessary). Add the plums and sauté briefly. Add red wine, milk, condensed milk and sour cream and reduce slightly.
  5. Approx. 10 minutes before the end of the cooking time, remove the fillet from the foil and place it on a baking sheet to brown (reduce the temperature and / or switch on the grill if necessary). Catch the resulting gravy and add to the sauce.
  6. Pass the sauce through a sieve and season with salt, pepper, a splash of lemon juice, a little fondor and about 1 pinch of cinnamon. Stir in the sauce thickener and bring to the boil again briefly. If necessary, add more sauce thickener (if the sauce is too thin) or water (if the sauce is too thick).
  7. Possible side dishes are boiled potatoes, croquettes, mashed potatoes and green beans or peas.
  8. Serve the red wine from the recipe as a drink.

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