Fillet roast in sauerkraut

Ingredients for 4 servings:

• 2 thin pork fillets, 300 g each
• 500 g sauerkraut
• 6 sprigs of thyme
• 16 slices of bacon
• 1 bowl of physalis, approx. 120 g
• 1 onion(s)
• 100 ml white wine
• 150 ml cooking cream
• salt and pepper
• 1 tsp flour
• 3 tbsp oil for frying, neutral

Instructions

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

with a fruity physalis sauce

Squeeze the sauerkraut well and mix with the picked thyme. Lay out 8 slices of bacon in a scaly pattern and spread half of the sauerkraut on 3/4 of them, leaving a free edge of bacon on top. This will then fry with the other bacon during the roasting process after the fillet has been coated. Season the fillets with salt and pepper and place one on each of the sauerkraut. Roll up the two roasts. Heat 2 tablespoons of oil in a pan and fry the rolls, first on the seam side, then all the way around. Place the roasts on a plate and cook in the preheated oven at 200°C for about 20 minutes, turning once. Dice the onion and sauté in the remaining cooking fat with the remaining oil. Sprinkle the flour over the bacon and sauté briefly. Deglaze the onion with the white wine and the cooking cream. Let the flour simmer. Peel the physalis from its husk, cut it in half, and add it to the sauce. Season to taste with salt, pepper, and a pinch of sugar.