Summary

Ingredients

• 1 pork fillet (s)
• 1 ½ cup cream cheese
• 100 g bacon or ham, diced
• 2 onion (s), chopped
• 1 bunch chives, chopped
• 2 clove (s) garlic, chopped
• 50 g cheese, rated
• 250 ml white wine, dry
• 250 ml cream
• salt and pepper
• Paprika powder, hot as rose

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Instructions

1. Cut horizontally into the pork fillet from one side, creating a pocket while keeping it connected on the other sides. Season the inside with salt and pepper.
2. In a bowl, combine the cream cheese, diced bacon, chopped onions, chopped garlic, chopped chives, and grated cheese. Season with salt and pepper. Stuff this filling into the pork fillet pocket. Seal the fillet with toothpicks or kitchen string.
3. Mix the remaining filling mixture with the cream and dry white wine. Season with salt and pepper.
4. Place the stuffed fillet in a baking dish. Bake uncovered at 160°C (320°F). After 25 minutes, pour the cream and wine sauce over the fillet. Continue baking for approximately 20 more minutes (45 minutes total) until the pork reaches an internal temperature of 63°C (145°F).