Stuffed Pork Tenderloin on Creamy Mustard Chard

Cut the plums in half, mix with rum and infuse for at least 15 minutes. Remove the garlic from the skin and chop finely. Mix the plums with the almond kernels, garlic and parsley.

2. score pork tenderloins lengthwise into three quarters, unfold and pound to uniform thickness. Preheat the oven to 200 °C.

3. season meat with salt and pepper and spread stuffing evenly on top.

Roll up meat, tie with kitchen spaghetti and sear all around in a little oil. Place in the oven and cook for about 7 minutes.

Remove pork tenderloins from roasting pan, wrap in aluminum foil and keep warm. 5.

5. extinguish pan juices with white wine. Boil wine. Pour in soup and boil it to 1/3. Strain the sauce through a fine sieve, add the prunes and simmer for about 5 minutes.

Mix starch with 1 tsp cold water, pour into the sauce and simmer for about 1 minute. Remove the sauce from the heat and add the butter pieces. Season sauce with salt, pepper and nutmeg. Cut pork tenderloin into slices, bring to table with chard vegetables and sauce.

Preparation in about 50 min Mustard chard preparation in about half an hour.

Rinse the chard and cut it into pieces. Cut leaves from stems. Cut stems into 2 cm wide strips, leaves into coarse pieces. Soften stems and leaves separately in salted water (leaves 2, stems 5 min). Quench vegetables in iced water

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