John Myers
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Pork Fillet Wrapped in Bacon with Cognac Sauce
The perfect pork fillet wrapped in bacon with cognac sauce recipe with a picture and simple step-by-step instructions.
for the pork tenderloin
- 600 g Pork tenderloin
- 8 Stems Fresh thyme
- 2 tbsp Fig mustard
- 1 packet Bacon slices
- 1 tbsp Clarified butter
- 250 ml Vegetable broth
- 1 tsp Food starch
- 1 tsp Water
- 2 tbsp Cognac
for the beans
- 800 g Green beans TK
- 1 Diced onion
- 1 tbsp Butter
- Salt
- Freshly grated nutmeg
for the pork tenderloin
- Wash the thyme and shake dry.
- Wash the pork tenderloin, pat dry and season with salt and pepper (but it is not absolutely necessary, because I forgot it in the heat of the moment …). Brush the fillet with the fig mustard (finished product in a small glass) and wrap it tightly with the bacon.
- Heat the clarified butter in a roaster and fry the fillet vigorously on all sides, deglaze with the vegetable stock, add the thyme and cook covered for about 15 minutes.
for the beans
- Boil the beans in salted water for 6-8 minutes and then drain them into a colander. Heat the butter in a saucepan, sauté the onion cubes and toss the beans in it. Season with salt and nutmeg
Cognac sauce
- Take the fillet out of the roaster, strain the frying stock through a sieve into a small saucepan, bring to the boil. Mix the starch with a little water in a small bowl and use it to thicken the meat. Stir in cognac and season everything again if necessary
- Slice the fillet, arrange on a plate with beans and sauce. We also had potato gratin
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