• 200 g pork fillet
  • 30 g bacon
  • 50 g prunes
  • 70 g carrots
  • 20 g Brussels sprouts
  • 20 g courgette
  • 10 g arpadzik onion
  • 10 g cherry tomatoes
  • 3 ml Stara Sokolova plum brandy
  • 20 g meat stock
  • 50 g butter
  • 7 g salt
  • 5 g pepper
  • Herbs

Preparation: Cut open the prepared pork fillet and stuff it with prunes previously marinated in plum brandy. Slice the bacon into strips and wrap them around the pork fillet. Use the preheated frying pan to cook the fillet on all sides and then roast it a little longer in the oven.

Peel the carrots and boil them, then blend them with 10g of butter and herbs. Cook the Brussels sprouts and arpadzik onion and then fry them together with the courgette. Season to taste. Pour the meat stock into the frying pan where the meat was cooked and when boiling add the butter and spices, reduce it to the desired thickness and serve as the sauce.

Arranging: Place the carrot puree on the plate, put the sliced pork fillet over it and arrange the vegetables and pour the sauce.

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