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🍽️ Crispy Pork Tenderloin in Bacon Wrap with Mushroom Sauce and Spätzle

881 kcal · 186 min · 4 servings

Ingredients

• 650 g pork fillet(s)
• 150 g bacon (cut as long as possible)
• 3 tbsp oil (or ghee)
• 750 g mushrooms (preferably brown)
• 50 g butter
• 100 g smoked bacon (diced, or bacon cubes)
• 2 medium-sized onion(s)
• 2 clove(s) garlic
• 1 tbsp tomato paste
• 200 ml cream
• 100 ml crème fraîche
• 100 ml broth
• 100 ml white wine
• a dash of Worcestershire sauce
• a pinch of salt and pepper
• optional flour (or Mondamin for thickening)
• to taste herbs (parsley, chives, etc.)
• 400 g spätzle
• 1 tsp, heaped salt
• 2 tbsp oil
• a little butter

Instructions

1. 1. Place a flat plate or a large platter in the oven.
2. 2. Preheat the oven to 80 degrees Celsius.
3. 3. Check the oven temperature ideally with a thermometer.
4. 4. Take the pork tenderloin out of the fridge one hour before cooking.
5. 5. Let the meat reach room temperature.
6. 6. Remove any sinews and fat edges from the meat.
7. 7. Fold over the tip of the tenderloin so the piece is evenly thick.
8. 8. Salt the tenderloin only lightly, as the bacon is already salty.
9. 9. Pepper the tenderloin to taste.
10. 10. Lay the bacon slices overlapping on a work surface.
11. 11. Ensure the bacon layer is long enough for the tenderloin.
12. 12. Wrap the ends of the tenderloin with additional bacon slices if necessary.
13. 13. Place the tenderloin in the center of the bacon slices.
14. 14. Roll the tenderloin tightly in the bacon.
15. 15. Secure the bacon wrap with kitchen twine or trussing needles.
16. 16. Heat some oil or clarified butter in a large casserole pot.
17. 17. Sear the tenderloin on all sides for about six minutes until golden brown.
18. 18. Sear the ends of the tenderloin vigorously as well.
19. 19. Hold the tenderloin vertically with tongs when searing the ends.
20. 20. Insert a meat thermometer into the meat.
21. 21. Place the tenderloin on the preheated platter into the oven.
22. 22. Cook the meat at 80 degrees Celsius for about two hours.
23. 23. Remove the meat from the oven as soon as it reaches 60 degrees Celsius core temperature.
24. 24. Degrease the roasting juices in the casserole pot.
25. 25. Deglaze the roasting juices with white wine or broth.
26. 26. Set aside the sauce base for later.
27. 27. Peel the onions half an hour before the end of cooking time.
28. 28. Dice the onions finely.
29. 29. Slice the garlic cloves into thin pieces.
30. 30. Clean the mushrooms.
31. 31. Quarter or sixth the mushrooms depending on their size.
32. 32. Melt the butter in a large frying pan.
33. 33. Fry the bacon in the pan.
34. 34. Add the onions and garlic to the bacon.
35. 35. Add the mushrooms and tomato paste.
36. 36. Season the mixture with pepper and salt.
37. 37. Fry the ingredients until almost no liquid remains.
38. 38. Heat the cream, crème fraîche, broth, and wine in the casserole pot.
39. 39. Mix the liquid ingredients with the prepared roasting juices.
40. 40. Bring the water for the spätzle to a boil.
41. 41. Add the fried mushrooms to the casserole pot.
42. 42. Let the mushroom sauce simmer gently for about five minutes.
43. 43. Add fresh herbs to the sauce as desired.
44. 44. Season the sauce with Worcestershire sauce, salt, and pepper.
45. 45. Thicken the sauce with flour or cornstarch if necessary.
46. 46. Cook the spätzle in salted water with two tablespoons of oil until al dente.
47. 47. Drain the spätzle.
48. 48. Toss the spätzle briefly in melted butter if not served immediately.
49. 49. Slice the meat.
50. 50. Use a sharp or electric knife to keep the bacon crispy.
51. 51. Plate the meat with the mushroom mixture and spätzle.
52. 52. Warm the plates together with the meat platter in the oven.
53. 53. Remove the plates from the oven before serving to avoid disrupting the cooking process.

Nutrition per serving

• kcal: 881
• Protein: 58 g · Fett/Fat: 58 g · Carbs: 33 g