Mediterranean pork loin in bacon and parmesan

Ingredients for 4 servings:

• 1 kg pork loin(s)
• 250 ml red wine, strong
• 3 bay leaves
• 10 black peppercorns
• 6 allspice berries
• 1 m.-sized onion(s)
• 1 tbsp garlic granules
• 4 tbsp balsamic vinegar
• 4 tbsp olive oil
• 18 slices of bacon
• 150 g Parmesan, sliced
• e.g. tomato paste
• n. B. Spice mix (Arrabbiata spice)
• 250 ml beef stock
• 200 g crème fraîche
• some flour
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours

Marinate the pork loins one day before preparation. To do this, combine the red wine, bay leaves, peppercorns, allspice berries, peeled and quartered onion, garlic granules, balsamic vinegar, and olive oil in a bowl and marinate the loins for at least 12 hours. During this time, chill in the refrigerator. Remove the pork loins from the marinade and rinse briefly. Be sure to save and sieve the marinade; you will need it for the sauce. Arrange the bacon slices close together, sprinkle with shaved Parmesan and, if desired, Arrabiata seasoning. Then rub the pork loins whole with tomato paste and wrap them in bacon. Sear the pork loins, coated in bacon and Parmesan, all over in a little oil until golden brown, then let them cook in the oven at 150°C for about 10 minutes. In the meantime, prepare the sauce. To do this, add about half of the strained marinade and the beef stock to the pan used to cook the meat, and reduce slightly over medium heat. After a few minutes, add the crème fraîche and bring back to a boil. If desired, you can stir in a little more roux to thicken it. I like to serve this with roasted Brussels sprouts with a honey glaze, as it creates a great contrast. You can also find the recipe on my profile.