Tender pork tenderloin with plums & apricots
easy
90 mins
90 mins
Ingredients
- 2 Pork fillets (approx. 350 g each)
- 2 Branches of rosemary
- 50 g Soft plums and soft apricots
- 1 (approx. 1.2 kg) Savoy cabbage
- 1 Onion
- 3 TABLESPOONS clarified butter
- 7-10 Tbsp salt, pepper
- 150 g Whipped cream
- 100 g streaky smoked bacon
- 4-5 Tbsp Cognac
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Preheat the oven (electric cooker: 100°C/circulating air and gas, see manufacturer). Wash fillets, dab dry and cut both lengthwise, but do not cut through. Wash the rosemary, dab dry and chop the needles coarsely.
- 2
Mix plums, apricots and half rosemary. Spread into the incisions. Tie the fillets with kitchen string like a parcel. Put them in a flat roaster and roast them in the oven for about 2 hours.
- 3
Clean, wash and quarter the savoy cabbage. Cut cabbage into strips from the stalk. Peel and chop the onion. Heat the lard in a pot. Sauté onion and savoy cabbage in it. Season with salt and pepper. Add 150 ml water, cover and stew for about 30 minutes.
- 4
Add cream and braise for about 10 minutes.
- 5
Cut the bacon into strips. Fry in a pan without fat until crispy. Fry the rest of the rosemary briefly. Take out. Take the fillets out of the oven and fry them in bacon fat for 6-8 minutes. Let the bacon mix and fillets, wrapped in foil, rest briefly.
- 6
Add cognac and 100 ml water to the roast, simmer for 2-3 minutes. Stir starch and 2 tbsp. water until smooth. Stir into the boiling sauce, simmer for about 2 minutes. Season to taste with salt and pepper. Arrange everything.
- 7
Potatoes taste good with it.
Nutrition Facts
390 kcal
13 g
20 g
33 g
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