Baked pork fillet

Ingredients for 4 servings:

• 4 small pork fillets or pork fillet heads
• 1 bunch of spring onions OR:
• 1 stalk(s) leek
• 8 slices of bacon
• 250 g mushrooms (birch boletus)
• 1 cup crème fraîche
• 1 Camembert(s)
• 1 bunch of basil
• 200 ml olive oil
• Salt
• Pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with chanterelle mushrooms, bacon and Camembert

Season the pork fillets with pepper. Finely chop the spring onions (or leeks). In a deep dish, make a bed of half the spring onions, place the fillets on top, and scatter the rest over the fillets. Pour in the oil. Let marinate, turning frequently. Remove the onions from the meat, pat dry, and fry for 10 to 12 minutes in 1-2 tablespoons of oil. Place in a casserole dish and arrange the bacon on top. Remove the pickled spring onions (leeks) from the oil and sauté. Add the chanterelle mushrooms, season with pepper and salt, and simmer briefly. Stir in the crème fraîche. Finely slice or tear the basil and add it to the sauce. Slice the Camembert and arrange it over the meat. Pour the sauce over the pork fillets. Preheat the oven to 150°C and cook the fillets for approximately 10 to 20 minutes (depending on the size of the meat). Serve immediately.