John Myers
Pork Fillet Stuffed with Onions, Bacon, Mushrooms and Parsley
The perfect pork fillet stuffed with onions, bacon, mushrooms and parsley recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 1 tbsp Clarified butter
- 1 tsp Mustard
- Salt and pepper
- 1 Shallot
- 1 Peeled garlic clove
- 20 g Dried porcini mushrooms
- 2 tbsp Chopped parsley
- 1 tsp Butter
- 40 g Breakfast bacon
- 100 ml White wine dry
- 50 ml Mushroom soaking water
- 100 ml Water
- 100 ml Cream
- Tarragon
- Sauce binders
- Soak the dried porcini mushrooms in lukewarm water. The shallot or peel and finely dice, the clove of garlic too. Cut the breakfast bacon very small. Fish the mushrooms out of the water, squeeze them out well and also cut finely.
- Melt the butter in a pan. Steam the onion and garlic in it until soft, fry the bacon and mushrooms. Stir in the parsley, season everything lightly with salt and pepper and set aside.
- Parry the fillet and divide it into three roughly equal pieces (alternatively: buy pork fillet heads!) Cut a pocket along the long side of each fillet. Spread a pinch of mustard in each. Sprinkle some salt and pepper in the pockets, fill with the bacon mixture and seal with toothpicks. Salt and pepper the fillets all around and fry brown all over in clarified butter over a moderate heat. In the oven preheated to 80-90 ° C on a heated metal plate, let it simmer for around 1 hour. Core temperature 60-62 ° C, do not put the temperature sensor in the middle, i.e. not in the filling, but lengthways in the meat casing, as centrally as possible, in a thick place. Alternatively, finish cooking the fillet in the finished sauce in the pan. Remove the toothpicks before serving.
for the sauce
- Deglaze the roast set with white wine and let it reduce a little. Add water or stock, soaking water and cream and bring to the boil. Scatter tarragon and thicken a little with a sauce thickener or mixed cornstarch. Enjoy your meal!
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