• Clean the pork fillet and cut into pieces approx. 7cm wide, oil lightly and season with pepper. Then wrap the pieces with the breakfast bacon. Place in a baking dish (or plate), cover with the herb sprigs and cook at room temperature for approx. 2 hours. let rest.
• Let the butter froth in a pan over moderate heat. Add the halved bananas, the peach halves filled with cranberries, the pineapple slices and the almond flakes and fry for 1 minute. Keep warm on a baking sheet at 120 °. Wrap the dates with the ham and add them.
• Finely dice the bacon and fry in a second pan. Fry the wrapped pork tenderloin on each side for approx. 3 minutes. Place in the oven with the fruit on a baking sheet.

The sauce

• Beat the flour and a little cream until smooth. Add the rest of the cream, soy sauce and meat stock and whisk everything together.
• Pour the mixed flour sauce into the meat pan and thicken while stirring. Salt and pepper to taste.