Pork fillet wrapped in bacon with cream sauce

Ingredients for 4 servings:

• 600 g pork fillet(s)
• Belly bacon, thinly sliced, without rind
• 1 large onion(s)
• 50 g carrot(s)
• 50 g celeriac
• 10 cm leek
• 1 large garlic clove(s)
• 1 tbsp, leveled tomato paste
• 1 tsp powdered sugar
• 1 sprig(s) of thyme
• 1 shot of Sherry, Fino
• 250 ml dry white wine
• 500 ml veal stock
• 8 peppercorns, black
• 4 allspice berries
• 500 g cream
• Salt and pepper, black, from the mill
• olive oil
• butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Remove the pork fillet from the refrigerator so it can reach room temperature. Trim the fillet if necessary. Preheat the oven to 80 degrees Celsius (175 degrees Fahrenheit) and place a plate on the oven floor. Peel and chop the onion, carrot, celery, and garlic. Wash the leek and slice into rings. Season the pork fillet with salt and pepper. Fold in the thin end to create a roughly even thickness. Wrap the bacon slices around it and secure with kitchen string. Heat a mixture of olive oil and butter in a pan and sear the meat on all sides. Remove the fillet and place it on the oven rack in the middle above the plate. Let the meat rest until it reaches an internal temperature of 58 to 60 degrees Celsius (130 to 140 degrees Fahrenheit). This takes approximately 60 to 90 minutes, but depends on the thickness of the fillet; therefore, it should be checked with a meat thermometer. Now reduce the heat in the pan a little and add the vegetables, except for the leek and garlic. Add any trimmings, if any. Once the vegetables are lightly browned, add the leek and garlic. Shortly after, add the tomato paste, powdered sugar, and thyme sprig and fry for a short time. Then deglaze with a splash of sherry and the white wine, bring both to a boil, and whisk thoroughly to loosen any browned meat. Now pour in the veal stock and add the peppercorns and allspice. Reduce the heat even further and let everything simmer gently for about 30 minutes. Remove the thyme sprig and pass the sauce through a fine sieve into a smaller saucepan. Pour in the cream. Then reduce the sauce to the desired amount and season with salt and pepper. Remove the finished meat from the oven and remove the string. Slice the meat and divide it between individual plates. Now arrange the side dishes and finally add the sauce. Homemade spaetzle make an excellent side dish. Mushrooms, such as chanterelles fried in butter, are also a good addition.