Pork fillet with sage and bacon

Ingredients for 3 servings:

• 1 pork fillet(s), approx. 500 grams each
• 2 tbsp Dijon mustard
• some pepper, coarse
• some salt
• 1 bunch sage (leaves without stems)
• 180 g bacon, very thinly sliced
• some fat
• 1 medium-sized onion(s), finely chopped
• 2 m.-sized carrot(s), peeled, quartered and chopped
• 2 tsp peppercorns, green
• 1 dl port wine
• 1 ½ dl beef broth, strong
• 1 ½ gravy, strong
• 1 dl cream
• some chives, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Preheat the oven to 90 to 100 degrees Celsius (top and bottom heat). Mix the Dijon mustard with the coarse pepper. Lay the bacon out end to end and place some sage leaves about 6 to 7 cm from the edge. Season the fillet with a little salt, brush with the mustard, and place it on the sage leaves. Place a few sage leaves on the fillet and then roll everything up nicely. Heat a little cooking fat in a pan and sear the fillet all over for 5 minutes, preferably searing the end of the bacon first when rolling it up so that it is sealed during the searing. Place the fillet on an ovenproof dish lined with a wire rack so that the fillet is not sitting in its own juices and let it rest for 1 hour and 20 minutes. Sauté the onions, diced carrots, and green peppercorns in the pan drippings until softened, then deglaze with the port wine and simmer briefly. Then add the stock and gravy and simmer over low heat until the carrots are tender. Just before the fillet is ready, add the cream to the sauce and puree. Pour the sauce onto warmed plates to create a glaze. Cut the fillet into slices and arrange on top, garnishing with chives. Roast potatoes go well with this, but you can also make a different sauce from the pan drippings to suit your taste.