Fig Sow – Pork Fisherman with Fig and Cabbage

Season pork tenderloin with salt and crushed pepper, roast it leisurely in a little oil. Remove from the roasting pan and coat with hot or medium hot mustard. Deglaze the roasting pan with about 200 ml of the fig red wine, reduce and add the jus. Lightly thicken with cold butter and season with a splash of balsamic vinegar.

Red wine fig:

Lightly prick figs with a skewer to allow red wine flavor to penetrate. Bring red wine to a boil with sugar and star anise and pour over figs. Steep for about an hour, if you want it to go quickly, bring to a quick boil once.

Fig puree:

Place dried figs in cold water and boil once, cool. Remove the stem end of the figs and cut the figs into cubes of about 0, 5 cm. Fry the bacon and onion in a little fat, season lightly with pepper, add the dried, cut figs. Mix all together in little salted (because of the bacon) mashed potatoes.

Serve:

Cut figs in half and place on sauerkraut, add pork tenderloin and fig puree and a tiny bit of sauce.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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