Remove skin and tendons from the pork fillet. Season with salt and pepper. Then fold the thin side (tail) of the fillet over so that it has the thickness of the other side (head) of the fillet. Then wrap with bacon and tie about 2 cm apart.
Preheat the oven with the serving plate to 80 degrees!
Heat clarified butter in a pan and briefly sear the fillet on all sides. Place on the preheated plate and attach a puncture meter. The core of the pork tenderloin must be 58 degrees, which takes about 2 hours.
In the meantime, clean and quarter the mushrooms, soak the dried mushrooms in approx. 100ml water, peel the shallots and garlic, cut the shallots into wedges and grate the garlic finely. Cut the bacon into strips.
Now fry the shallots and bacon in the fillet frying fat until crispy. Then take them out of the pan and fry the mushrooms in the same pan until they are golden brown. Then add the shallots / bacon and tomato paste. Squeeze the mushrooms and chop finely, add them. Mix everything well and fry. Then deglaze with cognac and mushroom soaking water. Bring to the boil briefly and season lightly with seasoned salt, garlic pepper, fenugreek and pepper. Stir in the cream.
Then dissolve the potato flour with a little water and bind the sauce with it. Put in the oven with the fillet! Meanwhile, prepare spaetzle! They also stay super warm next to the pork tenderloin! 🙂
Yellow spelled knöpfle with durum wheat semolina
My seasoning salt
Garlic and pepper all-rounder; o)
At the end:
Take the pork tenderloin out of the oven, remove the string and cut into 12 slices. Pour the gravy that has leaked out on the serving platter into the sauce. Spread the fillet with spaetzle and mushroom cream on plates and serve with a salad! 🙂
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.