Pork filet in bacon coat

Name: Pork filet in bacon coat
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 shallots or 1 small onion; 1 Garlic clove; 100 g dried soft tomatoes; 1-2 TEASPOONS dried thyme; 7-10 Tbsp grated rind of 1⁄2 organic lemon; 2 TABLESPOONS red pesto (glass); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 75 g Butter; 1.25 kg medium-sized potatoes; 75 g Parmesan (piece); 2 large pork fillets (approx. 500 g each); 200 g Bacon (breakfast bacon); 7-10 Tbsp in thin slices; 2 TABLESPOONS Oil; 5-7 TABLESPOONS dry sherry; 400 ml Vegetable stock (glass); 1 TEASPOON Cornstarch; 7-10 Tbsp Chervil for garnishing; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 shallots or 1 small onion
1 Garlic clove
100 g dried soft tomatoes
1-2 TEASPOONS dried thyme
7-10 Tbsp grated rind of 1⁄2 organic lemon
2 TABLESPOONS red pesto (glass)
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Sugar
75 g Butter
1.25 kg medium-sized potatoes
75 g Parmesan (piece)
2 large pork fillets (approx. 500 g each)
200 g Bacon (breakfast bacon)
7-10 Tbsp in thin slices
2 TABLESPOONS Oil
5-7 TABLESPOONS dry sherry
400 ml Vegetable stock (glass)
1 TEASPOON Cornstarch
7-10 Tbsp Chervil for garnishing
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the shallots. Peel and chop the garlic. Dice tomatoes very finely. Mix everything with thyme, lemon peel and pesto. Season with pepper.
2
Melt the butter. Spread a thin layer of butter on a baking tray. Peel and wash the potatoes. Place 1 potato on each tablespoon and cut in vertically, close to each other, until the edge of the spoon. Place them on the baking tray with the incisions facing upwards.
3
Brush with half of the butter and season with salt. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 30 minutes. Brush with the rest of the butter in between. Grate parmesan.
4
Dab meat dry. From the ends of the fillets, prick a hole in the middle with a sharp knife. Insert a spoon handle and widen the opening a little. Using the spoon, stuff the tomato mixture tightly into the fillets from both sides.
5
Possibly plug the ends with wooden skewers. Season meat all around with pepper and wrap bacon tightly around it.
6
Heat the oil in a large frying pan. Brown the meat in it all around. Place on the tray with the potatoes. Sprinkle the potatoes with parmesan and fry for 25-30 minutes at the same temperature.
7
Deglaze the meat in the pan with sherry and stock. Bring to the boil and reduce for about 5 minutes. Stir starch and 2 tbsp. water until smooth. Stir into the boiling stock and simmer for about 1 minute. Season the sauce with salt, pepper and 1 pinch of sugar.
8
Remove meat from the oven. Slice and arrange with sherry sauce and potatoes, garnish with chervil. Serve with young carrots and Romaneso with flaked almonds. Drink tip: full-bodied white wine, for example
9
a Chardonnay from overseas.