Stuffed pork fillet with blackberry sauce

Cut the plums into pieces. Chop half of the almonds and cashew nuts.

Mix the mince with the prunes, breadcrumbs, chopped nuts, salt and pepper.

Divide the pork fillet into 4 portions. Cut the fillets open with a sharp knife on one side to create an envelope. Fill the fillets with the minced meat mixture and close the opening with a skewer.

Heat the butter and fry the stuffed pork fillets in 11-12 minutes until tender and brown. Add the shallots, the rest of the nuts and the blackberries and warm for another 2 minutes.

Place the meat on preheated plates. Add the meat fondue to the cooking fat and season the gravy with salt and pepper.

Spoon the gravy over the meat. Serve with mashed potatoes and sugarsnaps or peas.