John Myers
Ingredients for 3 servings:
- 1 large pork fillet(s)
- 2 packs of breakfast bacon
- 500 g mushrooms, brown
- 200 ml cream
- 200 ml sparkling wine
- 2 m.-sized onion(s)
- 4 garlic cloves
- n. B. Broth powder
- e.g. gravy, powder
- salt and pepper
- Paprika powder
- Fat for frying
- 750 g spaetzle, ready-made
- 30 g butter
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes
Remove any fat and white pith from the pork fillet. Dice the onions and garlic. Slice the mushrooms. Lay the bacon overlappingly on a board. Season the pork fillet with salt, pepper, and paprika. Place the seasoned pork fillet on the bacon, roll it up, and secure it with toothpicks. Sauté the onions and garlic, add the mushrooms, and let it reduce slightly. Do not let the mushroom liquid boil away completely; pour in the sparkling wine and simmer until the alcoholic smell is gone. Add the cream, season with a little stock and gravy powder, and bring to a boil once. Sear the rolled fillet on all sides in the fat, place it in a baking dish, and fill it all around with the warm sauce. Cook in a preheated oven at 130°C (260°F) top/bottom heat for 30 minutes. During this time, lightly fry the spaetzle in a pan with butter. When everything is ready, remove the fillet from the pan, remove the toothpicks, and slice the meat. Serve on a plate with the spaetzle and the sauce. Buttered vegetables also go well with the dish. Ribbon noodles or bread dumplings are also good instead of the spaetzle.
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