French Fillet

Summary

Ingredients

• 1 clove garlic
• 600 g pork fillet (s)
• 12 slices bacon
• liter ⅛ white wine
• 300 g crème fraîche or crème léèr with herbs
• 3 teaspoons Provence herbs
• salt and pepper
• sugar

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Instructions

1. Cut the pork fillets into 12 approx. 4 cm thick slices. Spread out the 12 slices of bacon and sprinkle with 2 teaspoons of Provence herbs and pepper. Roll the narrow side of the fillet piece into a slice of bacon. Peel the garlic and chop in to fine slithers.
2. Fry the fillet pieces vigorously in a coated pan. If the pan is not coated, the bacon will stick to the bottom of the pan.
3. Put the fillets in a flat baking dish and deglaze the meat juices in the pan with the white wine. Add 1 teaspoon of Provence herbs, garlic and crème fraîche and season with salt, pepper and sugar. Pour the sauce over the meat.
4. Cook in the preheated oven at 200 ° C for approx. 20 minutes. This goes well with croquettes or rice and bacon beans.