Pork fillet "Undercover"

Ingredients for 4 servings:

• 500 g pork fillet(s), approx.
• 2 sausages, fine, uncooked
• n. B. herbs, finely chopped (flat parsley, sage, thyme, rasmary)
• 2 packs of bacon, mild breakfast bacon
• n. B. Olive oil, extra virgin cold-pressed
• 1 piece(s) egg yolk
• 3 cloves garlic

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 10 minutes; Cooking/baking time approx. 2 hours; Total time approx. 1 day 2 hours 40 minutes

Pork fillet coated in herb farce and bacon

The day before, marinate the pork fillet in olive oil and garlic. Whether you chop or press the garlic is a matter of taste. Then wrap the marinated fillet tightly in cling film. First, lightly oil the cutting board or work surface so that the bacon will be easier to remove later. Now lay out the bacon, overlapping slightly so that the bacon overhangs the fillet by about 2-3 cm on both sides. Now press the sausage meat out of the sausage casing into a bowl. Add the egg yolk, 2 tablespoons of olive oil, and the finely chopped herbs, and knead thoroughly. Then spread this stuffing evenly on the bacon mat. Now place the fillet on the bacon mat and the herb stuffing. Tip: If the fillet is very thin, simply fold over the thinner end to create an even thickness. This will help the meat cook more evenly. I normally cook the fillet for about 2 hours at 80 degrees Celsius in a convection oven. It goes faster (although not as gently) at 120 degrees Celsius in about half an hour. Since cooking times can vary from oven to oven, I always use a meat thermometer. I turn the meat two or three times during cooking so that the juices are evenly distributed. The meat is perfect for me when it reaches an internal temperature of 65 degrees Celsius. Now remove the meat from the oven and let it rest for at least 10 minutes. Cut into slices about 1 cm thick and serve. If you like, you can add a touch of freshly ground pepper. Fennel with orange, melted shallots in port wine, and Mediterranean napkin dumplings go perfectly with this dish.