John Myers
Ingredients for 4 servings:
- 1 clove(s) garlic
- 600 g pork fillet(s)
- 12 slices of breakfast bacon
- ⅛ liter white wine
- 300 g crème fraîche or crème légèr with herbs
- 3 tsp herbs de Provence
- salt and pepper
- Sugar
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
pork fillets
Cut the pork fillets into 12 slices, approximately 4 cm thick. Spread out the 12 slices of bacon and sprinkle with 2 teaspoons of Provençal herbs and pepper. Wrap the narrow side of the fillet in a slice of bacon. Peel and finely chop the garlic. Brown the fillet pieces vigorously in a non-stick pan. If the pan is not coated, the bacon will stick to the bottom of the pan. Place the fillets in a shallow baking dish and deglaze the pan juices with white wine. Add 1 teaspoon of Provençal herbs, the garlic, and crème fraîche, and season with salt, pepper, and sugar. Pour the sauce over the meat. Cook in a preheated oven at 200°C for about 20 minutes. Serve with croquettes or rice and beans with bacon.
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