Pork fillet with bay leaves on white beans and fennel

Ingredients for 4 servings:

• 2 pork fillets, approx. 600 g each
• 12 bay leaves
• 1 jar beans, white, large jar
• 2 bulbs of fennel
• 2 onions, red
• 10 tomatoes, dried, preserved in oil
• a few sprigs of oregano
• Part/parts of sea salt
• pepper
• Mustard, coarse-grained
• olive oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

Remove the tendons from the pork fillets. Trim the ends and cut each fillet into two equal pieces. Rinse and drain the white beans from the jar. Trim the fennel and cut into strips. Do the same with the onions. Sauté the fennel and onions in hot olive oil for about 2 minutes. Drain the tomatoes and quarter them. Mix the fennel, onions, tomatoes, torn oregano, a little salt and pepper in a bowl. Add a little tomato oil from the jar. Brush the fillets with mustard and sear in hot olive oil for 1 minute on each side. Cut 4 pieces of cooking paper, each about 30×30 cm in size. Pile the vegetable mixture onto each piece. Place one fillet on top. Sprinkle with a little sea salt and freshly ground pepper. Place 3 bay leaves on each fillet and tie the paper with kitchen string to form tightly sealed parcels. Cook the parcels in a preheated oven to 90°C (194°F) on the middle rack for 60 minutes. If using fan-assisted oven, heat to 80°C (176°F). All the flavor stays in the paper, and everyone will be amazed when they open their parcel! As an appetizer or snack, use less of the specified quantities. Serve with bread. As a main course, gnocchi foamed in butter are perfect. Package packing tip: http://www.chefkoch.de/magazin/artikel/1835,0/Chefkoch/Video-Couscous-und-Garnelen-im-Pergam.html