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.
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.
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.
Cook in the preheated oven at 200 ° C for approx. 20 minutes. This goes well with croquettes or rice and bacon beans.