Pork Fillet Wrapped in Bacon with Mustard and Cream Sauce

5 from 2 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 176 kcal


  • 500 g Pork tenderloin
  • 8 Discs Bacon
  • 3 Dried tomatoes in oil
  • 30 g Butter
  • 80 g Gorgonzola
  • 1 tbsp Mustard hot
  • 0,5 tsp Rosemary fresh
  • 0,5 tsp Fresh thyme
  • Vegetable oil for frying
  • Salt and pepper from the mill
  • For the mustard sauce:
  • 100 ml Cream
  • 150 ml Chicken stock
  • 80 ml White wine
  • 2 tbsp Mustard, hot
  • 0,5 tsp Rosemary
  • Soy sauce to taste
  • Salt, pepper from the mill


  • Preheat the oven to 150 ° convection.
  • For the fillets, cut a pocket in the meat with a sharp knife.
  • Dice the sun-dried tomatoes and cut the gorgonzola into fine slices.
  • Brush the inside of the fillet with a little mustard, season with salt and pepper.
  • Place the gorgonzola and tomatoes in the cut and sprinkle with the rosemary and thyme.
  • Place 4 slices of bacon side by side so that a nice surface is created.
  • Brush the bacon surface with mustard as well.
  • Then wrap the fillets with the bacon.
  • Heat a pan with the butter and sear the wrapped fillets on both sides.
  • Then let the fillets cook in the oven for about 15-20 minutes.
  • For the sauce, deglaze the roast residue with a little chicken stock and white wine.
  • Stir in a dash of soy sauce.
  • Add the rosemary and reduce to half over a low heat.
  • Then stir the creams and mustard into the sauce and bring to the boil again.
  • Season to taste with salt and pepper.
  • Arrange the pork fillets with the mustard and cream sauce on a plate and serve with boiled potatoes or rice.


Serving: 100gCalories: 176kcalCarbohydrates: 1.2gProtein: 12.9gFat: 12.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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