Pork Fillet Potjie

Cut a lengthwise groove in each fillet and open carefully.

Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.

Cover with the other fillet and bind the two fillets tightly with a piece of string.

Heat the butter and oil and braai the meat until brown.

Sprinkle the cake flour over the fillets and brown for another 2 minutes.

Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.

Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.

Remove the string from the meat and cut in slices but keep the pieces against each other.

Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.

Thicken the sauce with the cornflour mixed in a little water if needed.