Stuffed Sows Fillet with Portuguese Plum Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s) (sows fillet or saddle pork, loosened)
- 2 cans prunes, without stone, (500 g each)
- Black pepper
- salt
- some oil, for frying
- 0.5 ½ bottle wine (Portuguese, rosé wine)
- 500 ml broth
- possibly schnapps (plum brandy)
Print Recipe
Pin Recipe Instructions
- Wash the meat, dry it and pierce it lengthways in the middle with a wooden spoon handle that is as thick as possible. Fill this channel with the dried prunes (approx. 100–150 g), use the spoon handle to help a little up to the middle. Then rub the outside of the meat with salt and plenty of freshly ground pepper, fry briefly in the pan, wrap in aluminum foil and roast in the oven at 200 ° C (convection 180 ° C) for about 40 minutes.
- Open the foil on top for the last 10 minutes so that the meat on the surface gets an appetizing color. With pork salmon (thrown back) you should calculate 10 to 15 minutes more. After roasting, let it rest for a few minutes in the switched off oven.
- In the meantime, put the remaining prunes in a saucepan with the wine and stock, bring to the boil and simmer gently for 20-30 minutes. Then puree the plums in the liquid with a hand blender. Stir in the meat juice that has accumulated in the aluminum foil and finally season with schnapps if desired.
- Also tastes very good cold cut on a buffet with the cold sauce.
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