Preparation
time
Cooking
time
Servings
Instructions
Preheat the oven to 180°C
For the filling
1. Saute the leek and chopped onion in a little olive oil.
2. Deglaze with the wine, season with salt and pepper and let simmer for 15 minutes until the liquid evaporates.
3. With a knife make two cuts along the length of the fillet in the shape of a cross and with the back of a wooden spoon open the hole to fit the filling.
4. Stuff the briskets, wrap them in aluminum foil and bake them for about 40 minutes.
For the sauce
1. Boil the lemons in water for 10 minutes.
2. Add the rest of the white wine, the liquids from the pan where the meat was cooked, salt, pepper and leave on the heat for another 10 minutes or so until the sauce thickens.
Grill the pine nuts for 5 minutes on the grill or in a non-stick pan and pour over the sauce and meat.
Ingredients
- 2 pork fillets (350 g each)
- For the filling
- 100 gr. prunes
- 100 gr. dried apricots
- 1 leek
- 1 onion
- 1 glass of white wine
- For the sauce
- 10 juniper berries
- 1 glass of white wine
- 1 fl. water
- 2 tbsp Pine
- Salt Pepper
