Pork Fillet with Plum Filling

Ingredients

• 1 small onion
• 1 Garlic clove
• 1 kg pork loin
• Salt
• Pepper (freshly ground)
• 400 g dried soft plums
• 1 tbsp curry powder
• 1 cinnamon stick
• 200 ml white wine
• 200 ml meat broth
• 100 g whipping cream
• chopped parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Make a pocket in the pork, season with salt and pepper, and fill with back plums. Tie tightly with kitchen twine. Rub the roast all over with salt, pepper, and curry powder and place it in a roasting pan. Add the diced onions, remaining plums, and cinnamon stick, pour in wine and broth, and braise in a preheated oven at 180°C (360°F) for about 90 minutes, basting frequently with the roast juices.

2. 2.

   Remove the finished roast and let it rest for a few minutes before slicing. Fish out the plums from the fond and set aside. Transfer the roast liquid to a saucepan, add cream, and simmer for about 5 minutes until reduced. Blend and season to taste. Slice the roast for serving, arrange with plums and a drizzle of sauce, garnish with parsley, and serve extra sauce on the side.