PORK FILLET IN BACON JACKETS
Measurements of ingredients are to the amount of portions you prefer.
- pork fillet
- streaky bacon strips
- mustard
- salt and pepper
- sage
- onions, chopped
- extra bacon pieces
- mushrooms, sliced
- Old brown sherry
- lemon juice
- cream
Put overlapping rashers of bacon on work surface as wide as your pieces of pork fillet.
Sprinkle salt, pepper and sage (sparingly, very strong herb) over bacon.
Cover the fillet with a good layer of mustard. Put fillet at one end of the bacon, roll up like a Swiss roll and secure the bacon to fillet with twine or tooth picks.
In a hot skillet, fry the bacon wrapped fillet on all sides until bacon is done and crispy, remove from the pan and set aside.
Remove from the pan and fry the chopped onions, extra bacon and mushrooms till done.
Add salt, pepper and more sage if preferred.
Add Old brown sherry to the pan, a bit of lemon juice to taste and let it bubble away for a couple of minutes.
Add the cream and stir.
Slice the fillet in thick slices and position in the creamy sauce, sliced side uppermost. Cover and simmer till meat is just done.
Serve with mash.
Photo and note:
Riëtte W Meyer – Yesterday I made this delicious pork fillet that is on the page. Incredibly delicious.
Recipe: Petro Borchard
