Pork fillet wrapped in bacon with herb crust and potato wedges

Ingredients for 2 servings:

• 100 g bacon, or breakfast bacon, in thin slices
• 400 g pork fillet(s)
• 2 potatoes, waxy
• 100 g peas, frozen
• 200 g carrot(s), frozen or fresh
• 3 shallots
• 70 g butter, soft, for the crust
• 1 tbsp butter, cold, for the sauce
• 125 g cream
• 2 tbsp breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 bunch parsley, flat
• some curry powder
• 125 ml white wine, dry
• 2 sprigs rosemary
• 1 pinch (to taste, granulated
• 1 tbsp powdered sugar
• some vegetable oil
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the pork fillet, pat dry, and cut into 4-centimeter-thick slices. Wrap the meat in bacon, season with salt, and pepper. Peel the shallots and garlic and finely dice. Wash the parsley, shake dry, and finely chop. Wash and dry the potatoes, and cut into wedges. For the herb crust, mix the softened butter, about a third of the shallots, garlic, breadcrumbs, parsley, Worcestershire sauce, pepper, and salt. Gradually add enough cream until a creamy consistency is achieved. Sear the meat in an ovenproof pan on both sides. Then spread the crust generously over the meat and place the pan in the oven. Cook the meat in the oven for about 30 minutes. Heat the oil in a pan, add the potato wedges and a good handful of chopped rosemary, season with salt and pepper, and fry the potato wedges for 20-30 minutes on all sides over low to medium heat until golden brown. Cook the vegetables in salted water and then glaze them in a pan with the powdered sugar and a pinch of stock. The meat should be cooked about 5 minutes before the rest of the vegetables so you don’t have to keep everything warm. Remove the pan from the oven, wrap the meat in aluminum foil, and keep warm. Add the remaining shallots to the pan, fry briefly, and then deglaze with the wine and remaining cream. Season to taste with salt and pepper and thicken with the cold butter. Cut the meat again according to thickness and serve on warmed plates with the potato wedges, vegetables, and sauce.