Pork Fillet with Bacon & Nut Pesto

Wash the parsley, pluck the leaves and set aside for garnish. Roughly chop the rest. Roughly chop the nuts as well. Rasp cheese. Chop everything in the universal chopper. Gradually pour in 6-7 tablespoons of olive oil. Season the nut pesto with salt and pepper.

Clean and wash the broccoli and cut into florets. Peel, wash and cut the potatoes into wedges.

Pat the fillets dry and cut each one in half. Cut into each piece approx. 4 times 2-2.5 cm deep. Season with pepper. Spread about half of the pesto into the incisions. Halve the bacon slices and add them.

Heat 2 tablespoons of oil in a large pan. Fry the potatoes in it over a medium heat for about 20 minutes until golden brown, turning more often, season with salt and pepper.

Heat 2 tablespoons of oil in an ovenproof pan. Carefully fry the fillets vigorously on all sides. Roast in a preheated oven (electric stove: 150 ° C, convection: 125 ° C) in approx. 20 minutes.

Cover and cook the broccoli in about 1/2 l of boiling salted water for 5-6 minutes. Drain, catch the vegetable water and measure approx. 400 ml of it. Heat the butter. Sweat the flour in it, stir in the cream, broccoli water and stock and bring to the boil. Simmer for about 5 minutes, season to taste. Add the broccoli florets to the sauce and heat.

Serve the pork fillets with any roast stock, cream broccoli and potatoes. Serve garnished with the rest of the parsley. Serve with the rest of the nut pesto.