Pork Loin with Apple Fig Stuffing

Cut out apple house, clean, quarter and cut into small leaves. Quarter figs and roughly chop pistachios. Pluck mint and chop coarsely. Mix everything well.

Cut a pocket in the middle of the meat with a kitchen knife. Press the apple and fig filling well into the pocket. Season meat with salt and pepper. Pluck rosemary, rinse lettuce well and drain. Finely dice onion. Peel carrots and turnips, grate finely.

Warm milk. Remove peel from potatoes, clean, quarter and boil in light salted water, drain, steam and squeeze into warm milk. Season with salt, nutmeg, stir with wooden spoon until smooth, add whipped cream and butter. Keep warm.

Brown the meat in a frying pan with hot rapeseed oil, add brown stock, rosemary needles, green peppercorns and cook at 180 °C for 25 to half an hour. Heat a frying pan with clarified butter.

Sauté rutabagas, carrots and add to the puree form, fold in. Add balsamic vinegar, rapeseed oil, mustard, pinch of salt, sugar, pepper, stir well, add onions and lettuce, mix well. Cut meat into slices.

Serve:

Place Vogerlsalat as a bouquet on the plate, pour sauce as a mirror and place the meat slices on top. Add beet puree, garnish with rosemary sprigs and apple slices.

670 Kcal – 32 g fat – 45 g egg white – 49 g carbohydrates – 4 Be (bread units) : O title : Pork loin with apple fei

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