Pork fillet "Lukullus" – very tasty

Ingredients for 4 servings:

• 800 g pork fillet(s), trimmed
• 30 g clarified butter
• 150 g bacon, streaky bacon
• 75 g onion(s), diced
• 1 garlic clove(s), crushed with skin
• 2 sprigs of thyme
• 1 cup sour cream, or creme fraiche (200 g)
• 75 ml cream or milk
• 1 tsp, crushed paprika powder, sweet
• ½ bunch parsley
• some sea salt, fleur de sel
• some pepper, black from the mill
• some nutmeg, freshly grated
• lemon peel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Feasting is redefined

Cut the pork fillet into slices about 2-3 cm thick and press down slightly with the heel of your hand. Season the meat on both sides with salt, pepper and nutmeg. Cut the bacon and onion into small cubes. Heat the clarified butter and fry the bacon. When the bacon has taken on some colour, add the diced onion and gradually add the loin and fry on both sides. Now add the crushed garlic clove and the thyme and let it simmer over low heat. In the meantime, carefully chop the parsley. Mix with the sour cream (or crème fraîche) and the cream (milk) in a bowl and season with salt, pepper and a little lemon zest. Remove the garlic clove and thyme from the pan and toss again. Now spread the cream over the meat and allow to heat up. Sprinkle with the paprika and serve in the pan. Done! Enjoy with: French. White bread, curry rice, or deep-fried potato wedges. Note: When frying, don’t add too much to the pan at once. If the pan cools down too much, the meat fibers risk not sealing together. The meat juices will escape, and the meat will overcook. For larger quantities, you can wrap cooked pieces of meat in aluminum foil, keep them warm, and add them back later for further cooking.