NT Pork Fillet Wrapped in Bacon with Mushroom Cream
Prep Time30 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Servings: 4 people
Pork filet wrapped in bacon:
- 800 g Pork tenderloin
- 20 ca- Bacon slices
- Seasoned salt
- Telly cherry pepper
- 2 tbsp Clarified butter
- Twine
Mushroom cream:
- 250 g Mushrooms brown
- 15 g Dried mixed mushrooms
- 50 g Bacon
- 5 Pc. Fresh shallots
- 1 tbsp Tomato paste
- 50 ml Cognac
- 100 ml Cream
- 1 pinch Seasoned salt
- 1 pinch Garlic pepper
- Telly cherry pepper
- 1 pinch Fenugreek powder
- 1 tbsp Potato flour
Pork filet wrapped in bacon:
Preheat the oven with the serving plate to 80 degrees!
Mushroom cream:
In the meantime, clean and quarter the mushrooms, soak the dried mushrooms in approx. 100ml water, peel the shallots and garlic, cut the shallots into wedges and grate the garlic finely. Cut the bacon into strips.
Now fry the shallots and bacon in the fillet frying fat until crispy. Then take them out of the pan and fry the mushrooms in the same pan until they are golden brown. Then add the shallots / bacon and tomato paste. Squeeze the mushrooms and chop finely, add them. Mix everything well and fry. Then deglaze with cognac and mushroom soaking water. Bring to the boil briefly and season lightly with seasoned salt, garlic pepper, fenugreek and pepper. Stir in the cream.
Then dissolve the potato flour with a little water and bind the sauce with it. Put in the oven with the fillet! Meanwhile, prepare spaetzle! They also stay super warm next to the pork tenderloin! :-)
Serving: 100g | Calories: 198kcal | Carbohydrates: 2.9g | Protein: 14.2g | Fat: 13.6g