Pork Filet Mignon with Chestnuts

Medallions of pork thinly sliced ​​and wrapped in a roll.
Inside are hidden caramelized dried fruit. Chestnuts, apricots, figs and prunes. Taken together, quenched with wine and flavored with caramelized lemon peel. Green onions accompany this tasty dish.
Today we enjoy a plate of French cuisine. I suggest you try it.

work: 01h:00'

time: 1d:01h:40'

difficult: 4/5

Ingredients (4 servings) 800 gr/ 1.5 lbs tender pork tenderloin 14 chestnuts 6 figs, 6 apricots & 6 plums 8 spring onions 2 glasses/ 300 ml/ 10 fl oz red wine 3 tbsp balsamic cream 5 tbsp olive oil zest of one lemon 1 tbsp butter salt & pepper For the glazing the peel of one lemon 1 tbsp brown sugar 1 tbsp butter 1 glass of water	Instructions In a saucepan add the water, sugar, butter, and lemon peel (the yellow part only) cut julienne. Boil until softened and caramelized. Steep the dried fruits overnight in wine, so they absorb its fragrance and some alcohol. The next day, drain the dried fruit and put aside the wine. We will need it later. Peel the spring onions and cut them 10 cm/ 4" long.	Cut the meat into strips 10-12 cm/ 4"-5" long and 3-4 cm/ 1"-2" wide. Salt and pepper well both sides. Put at the end of each strip one or two (if small) fruits and wrap tightly. Choose different combinations of dried fruits. Apricot and Chestnut. Plum and apricot etc.
Spike with a toothpick so they hold their shape.	Wrap up all the meat strips. Cut the leftover fruits into small pieces and put aside for later.	Add the olive oil in a frying pan and place in the rolls of meat and green onions. Turn them carefully, once or twice and cook until golden brown.
After 10 minutes or so, remove the onions since they must be done. Put aside for later.	In the pan, in which we continue to cook the fillets, add the dried fruits, including butter, balsamic cream, lemon zest and quench all of them together with the wine we kept aside from soaking the dried fruit.	Cook until the tenderloin rolls are cooked through, get golden brown and caramelize.

Serving

Place on each plate 2-3 tenderloin rolls, 2 onions, a few dried/ caramelized fruit and caramelized lemon peel over the rolls.
We enjoy a delicious dish, served with a good red wine. This dish has a unique flavor!