Pork tenderloin with prunes and broccoli

Name: Pork tenderloin with prunes and broccoli
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Branch rosemary; 1 Pork tenderloin 450-500 g); 175 g semi-soft prunes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100–125 g Bacon; 750 g Broccoli; 1-2 TABLESPOONS Oil; 150 ml clear soup; 150 g Fresh cream; 2 TEASPOONS dark sauce thickener; 7-10 Tbsp Aluminium foil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Branch rosemary
1 Pork tenderloin 450-500 g)
175 g semi-soft prunes
7-10 Tbsp Salt
7-10 Tbsp Pepper
100–125 g Bacon
750 g Broccoli
1-2 TABLESPOONS Oil
150 ml clear soup
150 g Fresh cream
2 TEASPOONS dark sauce thickener
7-10 Tbsp Aluminium foil

Directions

1
Wash the rosemary and shake dry. Pluck half of the needles and chop them. Put the rest of the rosemary aside. Wash the pork tenderloin, dab dry and cut open lengthwise - but do not cut through. Fill with about 100 g prunes. Sprinkle fillet with salt, pepper and chopped rosemary. Wrap tightly with breakfast bacon. Dice remaining prunes. Clean and wash the broccoli and cut into florets
2
Heat the oil in a pan. Fry the fillet for 18-20 minutes while turning. Wrap the finished fillet in aluminium foil and let it rest for about 10 minutes. Put the diced prunes and the remaining rosemary sprig into the hot pan, add the stock and let it simmer for about 2 minutes
3
Put the broccoli in a little boiling salted water, cover and steam for 5-8 minutes. Remove rosemary from the sauce, stir crème fraîche into the sauce and heat. Season the sauce with salt and pepper. If necessary, thicken with some sauce thickener. Drain the broccoli. Cut pork fillet into about 12 slices and arrange with sauce and broccoli. Croquettes taste good with it