More Iberico……….
I had some leftover of dry plums Pruneau d’Agen from a Carmelite monastery in France which were already expired since 6 weeks. So I had to do something with these dry plums, as I am very hesitant to throw vegetables away.
Ingredients
400-500g Iberico pork filet
5-6 dry plums
100g bacon
2-3 tbsp BBQ sauce (Maple-Chipotle by Stonewall Kitchen or Blues Hog)
Marsala/Port/Madeira
Preparation
- Soak the dry plums in Marsala etc for hours or overnight
2. Make a cut into the filet, but not completely through the filet
3. Add the plumes
4. Roll out the bacon slices
5. Add the meat
6. Wrapp the bacon around the meat
7. Pre-heat the oven to 120 C. Sauté the pork in a frying pan or big sauteuse
8. Shortly before the end after 10min brush the meat with BBQ sauce
9. Add the meat to the oven for around 10min
10. Slice the meat, drizzle with cooking sauce. ENJOY