Stuffed pork fillet

Ingredients for 4 servings:

• 2 pork fillets, 500g each
• 8 slices of breakfast bacon
• 4 tbsp olive oil
• 1 tbsp flour
• 100 ml vermouth
• 300 ml vegetable stock
• 2 ½ tbsp capers
• 8 sage leaves
• 2 onions
• 100 g white bread
• 1 tbsp olive oil
• 20 g butter
• 1 tbsp sage, freshly chopped
• 1 tsp parsley, flat, freshly chopped
• 1 tbsp lemon peel, grated
• 1 egg(s)
• ½ tbsp capers
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

For the filling, peel and finely chop the onions and crumble the white bread. Sauté the onions in a pan with 1 tablespoon of oil and the butter, then transfer to a bowl. Add the white breadcrumbs, sage, parsley, lemon zest, egg, and 0.5 tablespoon of capers. Mix to combine and season with salt and pepper. Wash the pork fillets, pat dry, cut a slit lengthwise, and fill the opening in one fillet with the filling. Cover with the other piece of fillet. Pull the bacon apart a little and wrap it around the pork fillets, tying it with kitchen string. Place the pork fillet in a roasting pan, drizzle with 2 tablespoons of oil, and roast in an oven preheated to 170°C (350°F) for 1 hour. Then remove the pork fillet from the roasting pan and wrap it in aluminum foil to keep warm. Mix the meat mixture with the flour over medium heat, add the vermouth, and simmer for 1 minute. Add the vegetable stock and simmer for another 5 minutes, stirring constantly. Finally, add the remaining capers. Heat the remaining oil in a pan and fry the sage leaves. Remove and drain. Cut the meat into approximately 1 cm thick slices, arrange on plates, and garnish with the sauce and sage leaves.