Pork fillet wrapped in bacon with creamy mushroom and cheese sauce

Ingredients for 1 servings:

• 600 g pork fillet(s), whole
• 200 g bacon, sliced
• Pepper, Parisian
• 2 tbsp clarified butter
• 1 medium-sized onion(s), chopped
• 2 clove(s) garlic, chopped
• 300 g mushrooms, sliced
• 100 ml white wine
• 1 tsp, heaped tomato paste
• 1 tsp mustard, medium hot
• 100 ml vegetable stock
• 200 g cream, or Cremefine for cooking
• 100 g crème fraîche with herbs
• 150 g herb cream cheese or Gorgonzola
• some salt and pepper
• 1 tbsp pepper berries, pink, pink
• 2 tbsp parsley, frozen
• 1 tbsp cornstarch, to thicken the sauce, if necessary.
• some milk, cold, possibly

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

refined with pink peppercorns

Remove the pork fillet from the refrigerator about 30 minutes before use, wash it, pat it dry with a paper towel, and remove any fat and tendons if necessary. Halve the fillet and season it on all sides with peppercorns. Salt isn’t necessary, as the bacon already provides enough flavor. Arrange the bacon so that the slices overlap, wrapping the meat. To prevent the bacon slices from falling apart during frying, I pin them in place with roulade pins. Clean and slice the mushrooms. Peel and chop the onion and garlic. Preheat the oven to 200°C. Heat clarified butter in a pan and briefly fry the fillet halves on all sides, taking care not to brown the bacon. Remove the fillet pieces from the pan and wrap them in aluminum foil to keep them warm. Sauté the onions and garlic in the remaining frying fat. Add the mushrooms, season with pepper and salt, and fry until almost all the liquid has been released. Now add the tomato paste, mustard, and white wine, reduce by half, and deglaze with vegetable stock, stirring in the cream, crème fraîche, and cheese. Add the pink peppercorns and chopped parsley and bring to a boil briefly. If the sauce is too thin, you can thicken it with cornstarch mixed with cold milk. Pour the sauce into a baking dish, remove the fillets from the aluminum foil, and place them in the center of the sauce. Depending on the thickness of the fillets, braise uncovered for 20-22 minutes on the second rack from the bottom at 200°C (top/bottom heat). After this time, the bacon should be nice and crispy on top and the meat should still be tender and pink and juicy on the inside. Remove the fillet and cut into 2-3 centimeter-wide slices using a sharp carving knife. As a side dish, I recommend pasta or buttered egg noodles and fresh pan-fried vegetables. Variation: If you’d prefer a slightly spicier sauce, Gorgonzola blue cheese is also delicious instead of cream cheese!