French fillet

Ingredients for 4 servings:

• 1 clove(s) garlic
• 600 g pork fillet(s)
• 12 slices of breakfast bacon
• ⅛ liter white wine
• 300 g crème fraîche or crème légèr with herbs
• 3 tsp herbs de Provence
• salt and pepper
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

pork fillets

Cut the pork fillets into 12 slices, approximately 4 cm thick. Spread out the 12 slices of bacon and sprinkle with 2 teaspoons of Provençal herbs and pepper. Wrap the narrow side of the fillet in a slice of bacon. Peel and finely chop the garlic. Brown the fillet pieces vigorously in a non-stick pan. If the pan is not coated, the bacon will stick to the bottom of the pan. Place the fillets in a shallow baking dish and deglaze the pan juices with white wine. Add 1 teaspoon of Provençal herbs, the garlic, and crème fraîche, and season with salt, pepper, and sugar. Pour the sauce over the meat. Cook in a preheated oven at 200°C for about 20 minutes. Serve with croquettes or rice and beans with bacon.