Stuffed Pork Loin

Ingredients:

• 150 gram pitted prunes
• 250 ml white wine
• 2 tablespoons sugar
• ½ stick of cinnamon
• 2 cloves
• 1 pork loin filet (about 600 gram), all fat, tendons, etc. removed
• 1-1½ pound of sliced bacon (enough to completely wrap the pork)
• 125 ml of your favorite unsalted broth (beef, chicken)
• 2 tablespoons crème fraîche (see "Ingredients & Substitutes" page) or sour cream
• 2 tablespoons dark rum
• pepper
• butter
• kitchen twine/string
• No salt!

Instructions:

• put prunes, wine, 1 tablespoon of sugar, cinnamon, and cloves in sauce pan
• bring to a boil, take of the heat, let sit for an hour
• drain the prunes, but keep the liquid for later
• rinse the pork and dry off with paper towels
• slice the pork open length-wise, but don't cut through
• rub inside with pepper (no need for salt: the bacon has enough of that)
• stuff with the prunes (if any left over, add them to the broth)
• wrap stuffed pork with bacon slices
• tie with the string
• brown the wrapped pork in butter on all sides
• add the broth and the prune/wine juice
• cover, and let simmer for 25 min.
• remove the pork, and keep it warm in the oven
• add the crème fraîche to the pan
• bring to a boil
• add rum
• add pepper, sugar to taste
• boil down to desired thickness of the sauce (becomes salty when very thick)
• remove string, slice into medallions
• serve with:
  mashed potatoes, and green beans with toasted almonds or: home fries with glazed chestnuts
• serves 4-6

[Christine Dörenberg]