Whole Pork Fillet Wrapped in Bacon with Herb and Cream Mushrooms, Hunter Style

Summary

Ingredients

• 1 pork fillet (s), approx. 500 g
• 400 g sliced bacon
• salt and pepper
• thyme
• 2 cloves garlic)
• 2 onions)
• 100 ml white wine (e.g. Riesling) and a shot for the mushrooms
• 3 bay leaves
• 1 tablespoon juniper berries
• 2 tablespoons oil
• 500 g mushrooms, fresh, medium-sized
• 1 cup cream
• 1 cup crème fraîche with herbs
• 1 handful mushrooms, dried (preferably porcini mushrooms)
• 0.5 ½ bunch parsley, smooth
• Rosemary, ground
• Vegetable broth, grained
• 1 tablespoon butter

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Instructions

1. The pork tenderloin should be taken out of the refrigerator about 1/2 hour beforehand so that it is at room temperature. Preheat the oven with the grid on the middle rack to 200 ° C. Parry the pork tenderloin neatly, i.e. remove all tendons, silver membranes, etc. if possible.
2. Pepper the pork tenderloin, rub it with thyme and a squeezed clove of garlic and only lightly salt it, as the bacon also has salt. Put aside.
3. Spread a large piece of cling film on the work surface. It should be bigger than the fillet. You need it to curl up. Lay out 300 g of bacon slices overlapping on the cling film. So far that about two slices protrude from the ends of the fillet. Place the fillet on the bacon and fold in the pointed end so that the entire length is the same. Now take the front end of the foil, lift it up and use the foil to put the bacon around the fillet. When half-wrapped, the overlapping ends of the bacon are folded in and then rolled further until the fillet is completely wrapped. Of course, pull the film off the bacon again and again. Put the fillet packet aside for now.
4. Peel an onion and cut it into large cubes.
5. Heat the oil in a pan and place the pork tenderloin with the seam down, i.e. where the bacon overlaps, in the hot oil and fry until golden brown. As a result, the bacon sticks together and no longer rises. Now gradually fry the fillet on all sides over medium heat until the bacon is golden brown all around. Take the fillet out of the pan and place in a baking dish. Do not clean the pan.
6. Sweat the onion in the fat. Deglaze with approx. 100 ml white wine. Add bay leaves and juniper berries and bring to the boil again briefly. Pour it over the fillet in the baking dish and place in the oven for about 20 minutes.
7. First prepare all the ingredients for the mushrooms, have a couple of bowls ready. Remove dirt residues from the mushrooms with a paintbrush or a brush and cut off the base of the stem. Cut the mushrooms into quarters or sixths, depending on their size. Peel the second onion and cut into fine cubes. Cut the rest of the bacon into cubes. Chop the dried mushrooms very finely and soak in a little lukewarm water. Cut the garlic clove crosswise into wafer-thin slices.
8. Froth the butter in the pan in which the fillet was. Add the onions and sauté. Add the garlic and bacon and sweat with it. This takes a maximum of 2 minutes .. Caution: Do not let the garlic burn. Add the mushrooms and fry over 2/3 heat. Swing through again and again. When the mushrooms start to water, deglaze with a good dash of white wine and add the cream and the soaked dried mushrooms with the soaking water. Let simmer on a low flame for about 5 minutes.
9. The fillet should be ready by now. Remove from the mold, wrap in aluminum foil and let rest for another 5 minutes. Roughly chop the parsley.
10. Add the crème fraîche to the mushrooms and reduce the heat, the sauce must no longer boil, otherwise the crème fraîche may flocculate. Now comes the nice part: Season the mushrooms with salt, pepper, a pinch of thyme, a little rosemary and, if you like, with a little grained vegetable stock. Just before serving, sprinkle the parsley over the mushroom sauce and toss everything through again.
11. Cut the meat into slices and serve with the mushrooms.
12. I have a baguette and a good red wine with it. Rosemary potatoes would also be conceivable.

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