Pork Fillet with Plum Sauce

Ingredients

• 500 g pork fillet
• Salt
• freshly ground pepper
• 4 tbsp butter
• 4 plums
• 1 large onion
• 1 tbsp plum jam
• 2 tbsp dry sherry (or vegetable broth)
• 200 g Sugar snap peas
• 1 yellow bell pepper
• 1 red bell pepper
• 50 ml Vegetable broth
• 400 g whole wheat banded pasta

Instructions

1. 1.

   Wash the pork fillet, pat it dry, season with salt and pepper. Heat 1 tbsp butter in a pan and brown the meat on all sides. Wrap in parchment paper and bake in a preheated oven at 150 °C (convection 130 °C; gas: level 1–2) for 35 minutes to rest.

2. 2.

   Meanwhile wash the plums, halve them, pit and dice into small cubes. Peel, halve and finely dice the onion. Melt 2 tbsp butter in the pan and sauté the onion until translucent. Add the plum pieces and simmer over high heat for about 2–3 minutes, stirring frequently. Season with salt and pepper. Stir the jam with the sherry and add to the pan; let it thicken.

3. 3.

   Wash the sugar snap peas, pat them dry. Halve the bell peppers, remove seeds, wash and cut into strips. Heat the remaining butter in a pan, sauté the vegetables, deglaze with broth and simmer for 5 minutes.

4. 4.

   Cook the pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

5. 5.

   Remove the pork fillet from the oven, pour the juices over the sauce and slice the meat diagonally.

6. 6.

   Arrange the pasta on plates, add the vegetables, place the sliced pork on top, and drizzle with plum sauce.