Pork fillet in bacon – strudel dough – coating

Ingredients for 3 servings:

• 300 g pork fillet(s), (25 cm long)
• 70 g bacon, sliced
• 1 tbsp mustard (balsamic vinegar)
• 3 strudel sheets from the refrigerated section (30 x 30 cm)
• 2 carrots
• 1 kohlrabi, with green
• 6 m.-sized potatoes
• 200 ml cream
• 1 tbsp oil
• butter
• salt and pepper
• Nutmeg, freshly grated

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

with kohlrabi sticks, carrot balls and various purees

Cut the pork fillet to a maximum length of 25 cm so that it can be easily wrapped in the 30 cm wide pastry sheets later. Season the meat with salt and pepper and sear briefly on all sides (including the cut edges). Set the meat aside and let it cool. Peel the kohlrabi and carrots. Use a fruit corer to cut cylindrical sticks out of the kohlrabi and a carrot cutter to form balls out of the carrots. Cut the middle rib out of the kohlrabi leaves. Blanch the vegetables, including the hollowed-out pieces and the leaves, for 2-3 minutes each, refresh in ice-cold water, drain well, and dry with kitchen paper. Chop the leaves very finely. For the meat, first unroll about 30 cm of cling film on the worktop, but do not cut it off yet. Arrange bacon slices slightly overlapping the length of the fillet and spread them with balsamic mustard. Place the meat on top and roll it up tightly using the foil. Discard the foil. Melt two tablespoons of butter in a saucepan. Brush three strudel pastry sheets with it and place them on top of each other. Wrap the pork fillet and bacon in the butter, brush with more butter, and press the edges together on the left and right sides. Peel and quarter the potatoes, boil in salted water until tender, drain, and mash with a masher or ricer. Purée the hollowed-out kohlrabi and carrots with a little cream. Halve the potatoes, mix one half with the kohlrabi puree and ¾ of the chopped kohlrabi leaves, and the other half with the carrot puree. To achieve the desired consistency, stir in a little more milk. Finally, melt half a tablespoon of butter in each sheet and stir in. Season to taste with salt, pepper, and nutmeg. Keep warm on the stovetop over low heat, stirring occasionally to prevent burning. Preheat oven to 220°C (top and bottom heat) (200°C fan-assisted) and bake the parcels on the second rack for about 12 minutes. Test for doneness by cutting the parcel open in half. The meat should be almost cooked through. If it’s not yet cooked through, push the parcels back together and return to the oven for a few more minutes. Meanwhile, melt butter in a pan, toss the blanched vegetables in it, return to the heat, and season with salt, pepper, and nutmeg. To serve, carve the meat and place it cut-side up on the plates. Arrange the vegetables and purées decoratively around the meat and sprinkle with the remaining chopped kohlrabi leaves.