Pork fillet wrapped in bacon

Ingredients for 4 servings:

• 1 pork loin(s), approx. 600 g
• 3 carrots
• 3 large onions
• 1 leek(s)
• 5 bay leaves
• 10 juniper berries
• 20 slices of breakfast bacon
• 2 pieces of bacon, approx. 100 g each
• 1 tbsp gravy from the tube
• 200 ml water
• 100 ml white wine
• 4 tbsp mustard
• 1 tbsp stock powder
• 2 garlic cloves
• salt and pepper
• some oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Remove the silver skin from the pork loin and cut into two pieces. Place 10 slices of bacon on each loin, overlapping each other. Brush each loin with about 1-2 tablespoons of mustard, season with salt and pepper, and place on the two bacon strips. Wrap the loin with the bacon slices and press them down firmly. Preheat the oven to 180°C. Heat a pan with oil. Fry the two loin pieces in the hot pan until crispy, then remove and place in a roasting pan. Brown the large pieces of bacon in the pan. After about 2 minutes, add the carrots, leek, onion, garlic, bay leaves, and juniper berries and continue frying. Deglaze with white wine and reduce slightly. Now add the water, add about 1 tablespoon of mustard and 2 tablespoons of the gravy paste, and reduce again. Finally, season to taste with stock powder. Now add the sauce and vegetables to the sirloin steaks in the roasting pan and finish cooking in the oven for about 30 minutes. If the bacon slices start to get too brown, cover with the large pieces of belly. If you don’t want too much fat, you can separate the fat from the sauce using a fat separator before serving. This goes well with spaetzle and vegetables.