Pork fillet wrapped in bacon with apple herb salad, sauerkraut and dried plum puree

Recipe for 4 persons

Pork fillet wrapped in bacon with apple herb salad, sauerkraut and dried plum puree

600 g pork fillet
10 slices of bacon
Salt and pepper
Oil for frying
Butter for extra flavour
Place bacon slices on cling foil; prepare fillet and season with salt and pepper. Place fillet on bacon strips and roll tightly. Let sit in water at 60°C for 60 minutes.

Apple herb salad

1 Gala apple
1 bowl of mixed herbs
1 dash of olive oil
1 dash of lemon juice
1 dash of white balsamic vinegar
Salt and pepper

Wash apple and cut into thin even strips. Wash the herbs and pat dry. Prepare the remaining ingredients.

Sauerkraut

500 g cooked sauerkraut
2 to 3 table spoons of fresh cream
1 bit of Prosecco
Salt and pepper
Warm up all ingredients in a pan.

Dried plum purée

100 g dried plums
100 g apple juice
Cut up dried plums and purée them in a mixer together with the apple juice (takes at least five minutes). Then heat it up in a pan.

Cooking

Take fillet out of the cling foil and pat it dry. Fry in oil and add some butter at the end. Place fillet on a cutting board. In the meantime, carefully marinate the apple herb salad with the prepared ingredients. Cut the meat into four portions and put some of the apple herb salad on each roll. Place a metal ring in the middle of the plate and add the sauerkraut. Remove the metal ring and put the fillet on the sauerkraut. Add a small mound of the plum purée (best with a tablespoon) next to it. Attached you will find the complete shopping list for this recipe.