Bacon pork | Beans | Pretzels

Ingredients for 5 servings:

• 1 pork fillet(s), trimmed
• 2 stalks of thyme
• 2 sprigs of rosemary
• 2 tbsp oil
• salt and pepper
• 8 slices of bacon
• 1 tbsp clarified butter
• 5 pretzels
• 300 ml milk
• 3 eggs
• 2 bunches of parsley
• 1 ½ shallots
• Clarified butter
• nutmeg
• salt and pepper
• 400 g broad beans
• 1 bunch of savory
• Salt
• 5 slices of bacon
• 3 tbsp balsamic vinegar, dark old
• 2 shallots
• 400 ml red wine
• 3 tbsp tomato paste
• salt and pepper
• 1 pinch(s) of sugar
• 1 tbsp oil
• Crème fraîche
• chives
• salt and pepper
• 10 strips of bacon
• 1 tbsp maple syrup
• 30 g muscovado sugar
• 1 tsp Dijon mustard
• ¼ tsp salt
• ¼ tsp cayenne pepper

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

from the show “The Perfect Dinner” on VOX from 18.02.2025

For the pretzel dumplings, buy the pretzels the day before so they dry out. Cut them into thin slices. Roughly chop the parsley, reserving some for garnish. Mix the pretzels, parsley, milk, eggs, finely chopped shallots, and spices. Let stand for 30 minutes, stirring occasionally. Add a little milk if necessary. Squeeze the mixture lightly, place it on cling film, and shape it into a roll. Wrap it in aluminum foil, twisting the ends tightly. Cook the roll in gently simmering water (80-90°C) for 20 minutes. Then let it cool and refrigerate. For the herb dip, mix all the ingredients and season with salt and pepper. Transfer the dip to a piping bag and refrigerate until ready to use. For the bean bundles, trim the ends of the beans. Add the savory, beans, and salt to 2 liters of boiling water and cook for eight minutes. Quickly rinse the beans in cold water, then pat dry. Wrap each serving of beans in a strip of bacon. Refrigerate until ready to use. For the red wine sauce, finely dice the shallots and fry in oil until lightly browned. Add tomato paste and fry. Deglaze with balsamic vinegar and reduce until almost no liquid remains. Pour in the red wine and simmer for about 15 minutes. Season with salt, pepper, and a pinch of sugar. For the maple bacon marinade, mix the maple syrup, muscovado sugar, Dijon mustard, salt, and cayenne pepper until smooth. Carefully mix in the bacon strips, taking care not to tear them. Marinate for 15 minutes. Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with aluminum foil and place a wire rack on top. Place the bacon strips on the rack and bake for 15-20 minutes until crispy. Immediately remove the bacon from the pan and place it on parchment paper to prevent it from sticking. For the bacon-wrapped pork fillet, roll out cling film, place bacon slices on it. Pluck herbs, finely chop, and toss with oil. Season the pork fillet with salt and pepper, place on the bacon slices, and brush with the herb mixture. Roll the fillet up with bacon and press tightly together in cling film. Seal the ends and refrigerate. Preheat the oven to 180°C. Brown the fillet all over in a hot pan with clarified butter. Place on the prepared rack (from the maple bacon) and insert a meat thermometer into the center. Cook in the oven at an internal temperature of 61°C. Remove the pretzel dumplings from the refrigerator, slice, and fry in clarified butter until crispy. Also fry the bean buns in a pan. Briefly bring the red wine sauce to a boil. Remove the pork fillet from the oven, let it rest briefly, and then slice it. Arrange a layer of sauce on the plates. Place the fillet on top, then arrange the dumplings and bean buns next to it. Add the maple bacon strips and herb dip. Garnish with parsley and serve. Manfred prepared this recipe as a main course on the show “The Perfect Dinner” – Day 2 in Saarland on Tuesday, February 18, 2025.