Summary

Ingredients

• 1 pork fillet (s), a approx. 500 grams
• 2 tablespoon Dijon mustard
• some pepper, coarser
• a bit salt
• 1 bunch sage, (leaves without stem)
• 180 g bacon, very thinly sliced
• a little fat
• 1 medium onion (s), finely chopped
• 2 medium carrot (s), peeled, quartered and cut into small pieces
• 2 teaspoons peppercorns, green
• 1 dl port wine
• 1 ½ dl beef broth, strong
• 1 ½ gravy, strong
• 1 dl cream
• some chives, finely chopped

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Instructions

1. Preheat the oven to 90 to 100 degrees lower and upper heat.
2. Mix the Dijon mustard with the coarse pepper. Lay the bacon together and lay out some of the sage leaves about 6 to 7 cm from the edge.
3. Season the fillet with a little salt, brush with the mustard and place on the sage leaves, put a few sage leaves on the fillet and then roll everything up nicely.
4. Heat some frying fat in a pan, fry the fillet all around for 5 minutes, preferably only on the side where the bacon ends when rolling it up, so that it is welded together as a result of the frying. Then place the fillet on oven dishes covered with a wire rack so that the fillet does not lie in its own juice and let it steep for an hour and 20 minutes.
5. In the roasting set, sauté the onions, diced carrots and the green peppercorns very well, deglaze with the port wine and simmer briefly, then add the stock and gravy and cook over low heat until the carrots are soft. Just before the fillet is ready, add the cream to the sauce and puree.
6. Make a saucepan with the sauce on preheated plates, cut the fillet into slices and arrange on top, sprinkle with a little chives.
7. Fried potatoes go very well with this, but you can also make a different sauce depending on your taste in the roast set.