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🍽️ Tender Pork Fillet with Creamy Plum Sauce

675 kcal · 30 min · 4 servings

Ingredients

• 500 g pork fillet
• salt
• pepper from the mill
• 4 tbsp butter
• 4 plums
• 1 large onion
• 1 tbsp plum jam
• 2 tbsp dry sherry (or vegetable broth)
• 200 g snow peas
• 1 yellow bell pepper
• 1 red bell pepper
• 50 ml vegetable broth
• 400 g whole wheat ribbon pasta

Instructions

1. 1. Rinse the pork fillet under cold water.
2. 2. Pat the meat completely dry with kitchen paper.
3. 3. Season the fillet generously with salt and pepper.
4. 4. Heat one tablespoon of butter in a large frying pan.
5. 5. Sear the fillet on all sides until it has a golden-brown crust.
6. 6. Wrap the meat tightly in a piece of baking paper.
7. 7. Preheat the oven to 150 degrees Celsius (130 degrees Celsius for convection or gas level 1 to 2).
8. 8. Place the wrapped meat in the oven.
9. 9. Let the meat cook for 35 minutes.
10. 10. Wash the plums.
11. 11. Halve the plums and remove the pits.
12. 12. Cut the plum flesh into small cubes.
13. 13. Peel the onion.
14. 14. Halve the onion and cut it into fine dice.
15. 15. Melt two tablespoons of butter in the frying pan.
16. 16. Sauté the onion cubes until translucent, meaning they become soft and see-through.
17. 17. Add the plum cubes.
18. 18. Simmer the plums over high heat for about two to three minutes.
19. 19. Stir frequently.
20. 20. Season the mixture with salt and pepper.
21. 21. Whisk the jam with the sherry in a small bowl.
22. 22. Add the jam mixture to the pan.
23. 23. Let the sauce simmer briefly.
24. 24. Wash the sugar snap peas.
25. 25. Pat the sugar snap peas dry.
26. 26. Cut the bell peppers in half lengthwise.
27. 27. Remove the seeds from the bell peppers.
28. 28. Wash the deseeded bell peppers.
29. 29. Cut the bell peppers into thin strips.
30. 30. Heat the remaining butter in a separate pan.
31. 31. Briefly sauté the vegetables in it.
32. 32. Deglaze the vegetables with the broth.
33. 33. Let the vegetables simmer for five minutes.
34. 34. Cook the pasta in plenty of boiling salted water.
35. 35. Cook the pasta according to the package instructions until al dente.
36. 36. Drain the pasta in a colander.
37. 37. Let the pasta drain well.
38. 38. Remove the pork fillet from the oven.
39. 39. Pour the meat juices formed in the baking paper directly into the plum sauce.
40. 40. Slice the fillet into diagonal pieces.
41. 41. Divide the pasta among the plates.
42. 42. Add the sautéed vegetables to the pasta.
43. 43. Place the sliced meat pieces on the pasta.
44. 44. Generously pour the plum sauce over the pork fillet.

Nutrition per serving

• kcal: 675
• Protein: 45 g · Fett/Fat: 18 g · Carbs: 80 g