Pork fillet with apple and prunes

Well the plums in hot water. Dab the meat dry with kitchen paper and cut it on the wide side but not completely.

Fold the meat open to a piece and sprinkle with salt and pepper. Halve the plums or cut them slightly smaller.

Mix the apple, the lemon juice, the prunes and the cinnamon powder. Place the filling on one meat half. Fold the meat closed and tie it once in length and three times in width with kitchen yarn.

Sprinkle the outside with salt and pepper. Heat the butter and fry the meat around brown.

Cook with the lid at an angle of about 45 minutes on the pan. Meanwhile, cook the potatoes and heat the red cabbage.

Place the pork fillet in an oven dish, covered with aluminum foil, and leave to rest for 10 minutes.

Heat the oven grill. Brush the meat on top with apple syrup and place it under the grill for 4-5 minutes.

Add the meat broth, the cream and the jam to the frying liquid in the pan.

Heat and bind with diluted cornstarch or all-tie. Remove the kitchen yarn and cut the meat into slices.