Summary

Ingredients

• 2 kg pork fillet (s)
• 30 slices bacon, (not cut so thinly)
• 4 cups crème fraîche (150 g each)
• 2 cups sweet cream, (á 50 g)
• 2 packs parsley, (TK)
• salt and pepper
• curry
• tomato ketchup

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Instructions

1. Cut the pork fillet into approx. 30 pieces (approx. 4 cm wide). Wrap with bacon and fasten toothpicks. Place in a large, greased baking dish.
2. Mix the creme fraiche and cream. Add enough tomato ketchup until the sauce is light pink. Stir in the parsley. Season to taste with salt, pepper and curry. Pour over the meat.
3. Bake in the preheated oven at 200 g for 1 hour.
4. This goes well with rice or pasta or bread, and a wide variety of salads.
5. Can be prepared in the morning.