IBERICO wrapped in BACON

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

1. 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

P.S.

you may wonderi why I am using plum&bacon&BBQ sauce for such a tasty meat?!

I wanted to do this recipe since a long time and I had this leftover of dry plum and Iberico filet. So, time to do it.

AND I anticipated that this Iberico was not high quality, as I bought it cheap in a supermarket. Normally I buy my meat in a special online meat-shop with top quality. But once a while I buy meat for the freezer for emergency use on the countryside.

So, the plum&bacon&BBQ sauce was a good combination and not overpowering the classic nutty flavor, as there was no Iberico flavor whatsoever.