Pork fillet in bacon with herb sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 10 slices of bacon
• Fat for frying
• salt and pepper
• 250 ml water
• 100 g cream
• 1 tsp vegetable broth
• ½ bunch leaf parsley, finely chopped
• ½ bunch basil, finely chopped
• some flour

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Cut the fillet into 10 to 12 medallions, season with salt and pepper, and wrap each one with a slice of bacon. Heat some fat in a pan and fry the medallions from both sides for about 8 to 10 minutes, until they are nicely browned. Remove the meat from the pan and set aside. Deglaze the pan with the water. Add the cream and bring to a boil. Stir in the vegetable stock and herbs. Dissolve about 1 tablespoon of flour in cold water to prevent lumps. Gradually add the medallions to the boiling sauce, stirring constantly, until it reaches the desired consistency. Season to taste with salt and pepper. Add the medallions to the sauce in the pan again briefly to reheat. We like to serve this with boiled potatoes or potato dumplings and caramelized carrots.