Pork fillet with goat cheese, Provençal herbs and bacon in puff pastry

Ingredients for 2 servings:

• 450 g pork fillet(s), in one piece
• 125 g goat cheese
• 100 g bacon, sliced
• 275 g puff pastry, fresh or from the refrigerated section
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• e.g. salt and pepper
• n. B. Herbs of Provence
• 1 tbsp lard
• 1 egg yolk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Peel the onion and garlic clove and chop very finely. Trim the fillet, season with pepper and salt, then fry briefly but quickly in the lard. Then set aside. Sauté the garlic and onion in the frying fat, then set aside. Place the bacon on baking paper (aluminum foil also works), carefully spread the goat cheese on it (pressing it down with a spoon works best), then distribute the onion and garlic clove, and sprinkle with Provençal herbs, if desired. Now carefully and tightly wrap the pork fillet in the bacon. Then roll out the puff pastry. Place the wrapped fillet on one long side of the puff pastry, fold over the other side, press the edges together with a fork, and brush with egg yolk. Preheat the oven to 200°C fan/convection oven and bake the fillet for about 20 minutes, then reduce the temperature to 150°C and bake the dish for a further 10 minutes.