Pork fillet wrapped in bacon with herb and wild mushroom sauce

Ingredients for 4 servings:

• 500 g pork fillet(s)
• 8 slices of breakfast bacon
• 2 rosemary sprigs
• 1 cup of crème fraîche, approx. 150 g
• 1 cup of cream, approx. 200 ml
• 100 ml vegetable stock
• 175 g wild mushrooms, e.g. chestnut mushrooms, porcini mushrooms, depending on the yield
• 1 dashes lemon juice
• 1 onion(s)
• 1 bunch of parsley
• Rosemary, dried
• Sage leaves, dried
• salt and pepper
• Oil or clarified butter, for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

also possible with smaller mushroom yield

Trim the fillet, cutting it into two pieces if necessary. Season the pieces with salt and pepper. Brown the meat all over in oil or clarified butter, then remove from the pan. Wrap the fillet in bacon and place it in an ungreased, ovenproof dish. Place a rosemary sprig on top of each one. Roast the fillets in the oven at 150°C (convection oven) for about 20 minutes. If necessary, activate the grill function for the last few minutes. In the meantime, prepare the sauce. Clean the wild mushrooms and slice or chop them. Finely chop the parsley and sage, if using. Dice the onion and fry in the meat pan until translucent. Add the mushrooms and fry for five minutes. Pour in the stock and lemon juice and simmer briefly. Then add the cream, crème fraîche, and parsley. Season the sauce with salt, pepper, and herbs and simmer for 10 minutes. Let the fillet rest briefly before carving. After removing the meat from the pan, add the roasting juices to the sauce and stir in. Serve with bread dumplings, spaetzle, or tagliatelle.