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Pork Fillet in Bacon Coating with Plum Cream Cheese Filling and Madeira Plum Sauce

5 from 4 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Filet:

  • 250 g Pork tenderloin
  • 50 g Double cream cheese
  • 8 Prunes
  • Pepper salt
  • 9 Discs Bacon
  • 1,5 tbsp Clarified butter

Sauce:

  • 1 tbsp Clarified butter
  • 3 Shallots
  • 80 g Prunes
  • 200 ml Madeira
  • 250 ml Meat stock
  • 20 g Butter
  • 15 g Flour
  • Pepper salt

Pasta without egg:

  • 325 g Semola di Grano Duro (durum wheat flour)
  • 150 ml Water
  • 1 tsp Salt
  • 1 tbsp Olive oil
  • Or alternatively pasta from the pack for 2 people

Side dishes:

  • 60 g Snow peas
  • Salt
  • Butter to pan

Instructions
 

Filet:

  • If necessary, remove the silver skin from the fillet. Halve it lengthways in the middle up to approx. 1 cm, so do not cut through completely (butterfly cut). Unfold and gently press flat with the flat of your hands. Salt, pepper and brush with the cream cheese. Leave a small margin free on the long sides. Place the plums close together in the middle and fold the fillet.
  • Spread out a correspondingly large piece of cling film on the work surface and place the bacon slices on top of each other. This area must be wide enough for the fillet to fit on it lengthways. Now place the fillet on one long side and roll it up with the help of the cling film so that the bacon sticks to it and rolls up with it. Every now and then, fold in the side edges a little so that the fillet is completely coated. If there is any excess bacon, simply press the end firmly onto the roll (does not have to be cut off). Then wrap the cling film tightly around the fillet, twist the ends and put it in the refrigerator for at least 30 minutes. If it lingers there for a long time, it is also ok, because this way you can prepare the fillet wonderfully, even if you want to prepare it later.
  • Heat the oven to 120 ° for further processing. Then heat 1.5 tbsp clarified butter in a pan and fry the fillet very briefly in a hot and spicy manner. The bacon should be well browned. Remove from the pan (but continue to use the pan with the roasting set), insert a meat thermometer into the fillet up to the middle, place it on the grid in the oven and let it soak gently until the thermometer has a core temperature of approx. 54 °, has reached a maximum of 56 °. Then the inside is still pink and wonderfully tender.

Sauce:

  • In the meantime, peel the shallots and finely dice them. Also cut the prunes quite small. Add another tablespoon of clarified butter to the pan with the roasting set and sauté shallots and plums in it. Deglaze with the Madeira and let everything reduce over medium heat. When the mixture starts to get creamy, pour in the stock and let it simmer too. Then pour the slightly creamy sauce through a sieve, return it to the saucepan, season with salt and pepper and bring to the boil again. Mix the butter and flour together and gradually stir in small portions while simmering. But maybe not take everything. The sauce must not become pudding-like. If there is still something left of the so-called flour butter, do not throw it away, but put it in a container and place in the refrigerator or freeze. You can use it for another sauce.

Pasta without egg - here "Reginette":

  • If you want to make the pasta yourself: First put 250 g pasta flour on the work surface. Make a large well in the middle, add water, salt and oil and gradually stir in the flour from the edge with a fork. This until a crumbly mass has formed. Then work everything into a smooth, supple dough with your hands, wrap it in cling film and let it rest at room temperature for at least 1 hour. Since pasta dough without egg is sometimes very soft and stretchy after resting, you have the remaining flour to then regulate the consistency. To do this, first sprinkle half of the remaining flour on the work surface, knead it with the dough and check whether it can be rolled out thinly. If it still stretches too much, then knead in the second half as well. It then no longer has to rest, but can be processed further immediately - either with a machine or with a rolling pin.
  • With the machine in approx. 4 portions gradually pull through several times until level 4 and then continue working with the Reginette, Tagliatelle or a pasta attachment as desired. Fluff the finished noodles in scattered flour and turn them every now and then until it is cooked. Using a rolling pin, roll out a 1 mm thin rectangular portion, flour well, roll up lengthways and cut the roll into narrow strips. Unroll this again and - as already mentioned - loosen it in scattered flour.
  • Put the noodles in boiling, well-salted water and cook for approx. 2 minutes. When they have risen, drain them immediately, spread them out on a tray, drizzle with a little oil and turn in them. This way they don't stick together and can be tossed again in a little butter shortly before serving. The prepared amount is enough for about 3 people.
  • Alternatively, cook pasta from the package according to the instructions. Amount depending on the number of people and hunger ... 😉

Side dishes:

  • In our case it was snow peas. But it also goes well with any other vegetable. Clean the pods and blanch for approx. 5 minutes in boiling salted water. Drain and pour into ice water (very cold tap water is enough if necessary). Briefly toss in hot butter before serving.
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Written by John Myers

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.

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