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Pork fillet from the oven

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Ingredients for 4 servings:

  • 2 jars of mushrooms, whole heads
  • 2 pork fillets
  • 16 slice(s) bacon or smoked ham
  • ½ tsp marjoram, dried
  • 400 g whipped cream
  • 2 tbsp paprika powder, sweet
  • 2 tsp curry powder
  • 1 tbsp dill, dried
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the mushroom caps. Wash the fillets, pat dry, and cut into approximately 16 medallions. Halve the bacon slices crosswise, wrap each around the medallions, and secure with wooden skewers if desired. Place them side by side in a wide ovenproof pot or roasting pan. Arrange the mushrooms on top. Season generously with salt and pepper. Sprinkle all the herbs over the mushrooms. Mix the cream, paprika, and curry powder and pour over the mushrooms. Cover and braise in a preheated oven (top/bottom heat: 175°C, Gas Mark 2) for approximately 45 minutes. Then braise uncovered for approximately another 30 minutes.

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Written by John Myers

Professional Chef with 29 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.

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