Summary

Ingredients

For the meat:

• 800 g pork fillet (s) (fillet heads)
• 8 slices bacon, streaky
• 1 tablespoon oil
• salt
• Pepper, black, freshly ground
• 1 sprig thyme
• 1 sprig rosemary

Also: for the creamed chanterelles

• 500 g chanterelles, fresh or straiht from the lass
• 100 g bacon, mixed
• 100 g shallot (s)
• 30 g butter
• 200 ml cream
• 1 tablespoon parsley, chopped
• Pepper, black, freshly ground
• salt

Also: for the bread dumplings

• 8 roll (s), stale
• 50 g butter
• 400 ml milk
• 4 egg (s)
• 50 grams flour
• 2 onions)
• 2 tablespoon parsley, chopped
• salt
• Nutmeg, freshly grated

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Instructions

1. I use fillet heads for the dish, you can cut nice, large medallions from them.
2. Remove tendons and fat from the fillet heads and cut into medallions approx. 3 cm thick. Wrap the bacon slices around the medallions and secure with kitchen thread. Salt and pepper lightly.
3. Heat the oil in the pan and fry the medallions in it. Wrap the meat in aluminum foil and place in the oven preheated to approx. 135 degrees and cook for approx. 8-10 minutes.
4. Then fry again in the pan on the stove, adding the sprigs of thyme and rosemary beforehand.
5. Clean fresh chanterelles, rinse thoroughly and place in a colander to drain. Never leave them in the water, they will soak up (mushrooms) and lose their aroma. Pour the chanterelles out of the glass into a colander, rinse briefly with water and drain well.
6. Cut the bacon into cubes and fry in a pan. Add the chanterelles, cut the shallots into cubes and add with the butter. Pepper lightly and sauté over high heat, swirling several times. Add the cream and reduce with an open pan until the liquid is lightly bound. Season to taste with salt and freshly ground black pepper and refine with chopped parsley.
7. Cut the bread into small cubes. Roast about half in butter until light brown and add to the other cubes. Pour the warmed milk over a bowl, place a linen cloth over the bowl and set aside to soak for about 30 minutes.
8. Cut the onions into small cubes and toss in a little butter in the pan until they are slightly translucent.
9. Then mix the eggs and all other ingredients into the rolls, season, knead well and let everything rest for another 30 to 40 minutes. Then twist the dumplings of the desired size from the mass and shape them.
10. Bring salt water to a boil. Then turn down the temperature and add the dumplings to the water and let them simmer for about 20 minutes.
11. Arrange the dumplings on warmed plates, add the pork fillet medallions decoratively and pour the creamed chanterelles over them.