Pork fillet in pepper and grappa breading

Ingredients for 4 servings:

• Salt
• 2 pork fillets
• 2 tbsp black peppercorns
• 2 tbsp grappa
• 2 sprigs rosemary, finely chopped
• 8 sprig(s) of thyme, finely chopped
• some butter
• 2 cloves garlic, pressed
• ¾ dl grappa
• 1 dl chicken broth
• 3 dl cream
• Salt
• Paprika powder
• 50 g bacon, finely diced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Mix the peppercorns with the 2 tablespoons of grappa and marinate overnight. Crush finely in a mortar and pestle and mix with the rosemary and thyme. Preheat the oven to 80°C and warm a platter/gratin dish. Season the fillets with salt and sear them in the clarified butter. Remove from the oven and coat them all over in the pepper and herb mixture. Immediately place them on the preheated platter/dish and cook in the oven for about 45 minutes. Briefly sauté the garlic in the roasting juices, deglaze with the grappa and stock, and reduce the heat slightly. Then add the cream and season with a little peppercorn coating, salt, and paprika. Simmer until the sauce is nice and creamy (add a little thickener if necessary). Fry the bacon cubes until crispy. Cut the fillets into medallions, place them on warmed plates, pour the sauce over them, and garnish with the bacon.