The day before, the pork fillet is marinated in olive oil and garlic. Whether you cut or press the garlic is a matter of taste. Then wrap the marinated fillet tightly in cling film.
First, lightly oil the cutting board or worktop so that the bacon can be removed more easily later. Now lay out the bacon so that it overlaps slightly so that the bacon protrudes approx. 5 cm on both sides over the fillet by approx. Now press the sausage meat out of the sausage skin into a bowl. Add the egg yolk, 2 tablespoons of olive oil and the finely chopped herbs and knead thoroughly. Then distribute this farce evenly on the bacon mat.
Now the fillet is placed on the bacon mat and the herb farce. Tip: If the fillet is very thin, simply turn the thinner end over so that it is evenly thick. This will cook the meat more evenly.
I normally cook the fillet for about 2 hours at 80 degrees in a convection oven. It`s faster (but not as gentle) at 120 degrees in about half an hour. Since the cooking times can vary from oven to oven, I always use a roasting thermo. During the cooking, I turn the meat two or three times so that the meat juices are evenly distributed. At a core temperature of 65 degrees, the meat is perfect for me.
Now take the meat out of the oven and let it rest for at least 10 minutes. Now cut into approx. 1 cm thick slices and serve. If you want, you can now add a touch of freshly ground pepper.
Fennel vegetables with orange, melted shallots in port wine and Mediterranean napkin dumplings go perfectly with it.
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