Summary

Ingredients

• 600 g pork tenderloin (s), whole
• 200 g bacon, breakfast bacon, sliced
• Pepper, parisian
• 2 tablespoon clarified butter
• 1 medium onion (s), chopped
• 2 cloves garlic, chopped
• 300 g mushrooms, cut
• 100 ml white wine
• 1 teaspoon, heaped tomato paste
• 1 teaspoon mustard, medium hot
• 100 ml vegetable stock
• 200 g cream, or cremefine for cookin
• 100 g crème fraîche with herbs
• 150 g herbal cream cheese or optionally Goronzola
• some salt and pepper
• 1 tablespoon pepper berries, pink, pink
• 2 tablespoon parsley, frozen
• 1 tablespoon cornstarch to thicken the sauce, possibly
• some milk, cold, possibly

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Instructions

1. Take the pork fillet out of the refrigerator about 30 minutes before processing, wash it, pat dry with a paper towel and, if necessary, remove fat and tendons. Halve the fillet piece and season with Parisian pepper on all sides. Salting is not necessary as the bacon already gives off enough flavor.
2. Lay out the bacon so that the slices are on top of each other and wrap the meat in them. So that the bacon slices don`t fall apart when seared, I pin them with roulade needles.
3. Clean and slice the mushrooms. Peel and chop the onion and garlic.
4. Preheat the oven to 200 ° C. Heat the clarified butter in a pan and fry the fillet halves briefly on all sides, the bacon should not turn brown.
5. Take the fillet pieces out of the pan and wrap them in aluminum foil to keep them warm.
6. Sauté the onions and garlic in the remaining frying fat. Add the mushrooms, season with pepper and salt and fry until almost all of the liquid has escaped. Now add the tomato paste, mustard and white wine, reduce to half and extinguish with the vegetable stock, stir in the cream, creme fraiche and cheese. Add pink pepper berries and chopped parsley and bring to the boil briefly. If the sauce is too thin, it can be thickened with cornstarch mixed with cold milk.
7. Pour the sauce into a baking dish, wrap the fillets out of the aluminum foil and place them in the center of the sauce. Depending on the strength of the fillets, let them simmer on the 2nd rack from the bottom in the oven at 200 ° C top / bottom heat for 20-22 minutes. After this time, the bacon should be crispy on the top and the meat should still be tender pink and juicy on the inside. Remove the fillet and cut into 2-3 centimeter wide slices with a sharp meat knife.
8. As a side dish, I recommend pasta, or egg noodles tossed in butter and fresh vegetables.
9. Variation: if a slightly more spicy sauce variant is desired, a Gorgonzola blue cheese is also very tasty instead of cream cheese!