Pork fillet medallions wrapped in bacon with mushroom and bacon cream sauce and rösti wedges

Ingredients for 4 servings:

• 600 g pork fillet(s)
• 8 slices of bacon
• salt and pepper
• 1 sprig(s) rosemary
• 80 g diced ham
• 1 pointed pepper
• 1 large onion(s)
• 1 garlic clove(s)
• 400 g mushrooms
• 1 shot of dry white wine
• 200 ml cream
• 100 g sour cream
• 2 tbsp soy sauce, light
• Oil for frying
• 750 g Rösti wedges, frozen

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Quarter the mushrooms, dice the onion and bell pepper, and finely chop the garlic. Strip the rosemary needles from the sprig and finely chop. Wash the pork fillet under running water, dry thoroughly with kitchen paper, and trim. Cut the fillet into 8 medallions and flatten them slightly. Season the medallions on all sides with salt, pepper, and rosemary. Then wrap a slice of bacon around each medallion. Bake the rösti wedges according to the instructions, preferably in the oven for about half an hour, until golden brown. Heat a deep frying pan and fry the medallions in a little vegetable oil over medium-high heat until crispy brown on all sides, then remove from the pan. The medallions should not be cooked all the way through and should still be pink on the inside. Fry the ham cubes in the pan until crispy brown, then remove from the pan. Fry the bell peppers, onion, and garlic for 1 to 2 minutes, then add the mushrooms and fry everything for another 5 minutes. Only now season the vegetables with pepper and salt. Deglaze the vegetables with a splash of white wine and let the wine evaporate. Add the cream, sour cream, soy sauce, and bacon cubes and bring the sauce to a boil. After a few minutes, add the pork fillet medallions to the sauce to warm up. Serve the bacon-wrapped pork fillet medallions with the mushroom and bacon cream sauce and the hash browns.