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🍽️ Pork Fillet Wrapped in Bacon

581 kcal · 30 min · 4 servings

Ingredients

• 700 g Pork Fillet (from the middle)
• Salt
• Pepper
• 160 g Pancetta in slices (air-dried pork belly bacon; alternatively bacon)
• 2 Garlic cloves
• 4 sprigs fresh rosemary
• 4 tbsp Olive oil
• 400 ml Veal stock
• 2 tbsp Lemon juice
• Kitchen twine
• 4 Spring onions
• 1 Organic lemon

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Remove any silverskin from the pork fillet and pat it dry with a kitchen towel.
3. 3. Season the meat all over with a pinch of salt and plenty of freshly ground black pepper.
4. 4. Lay the pancetta slices slightly overlapping on a work surface to form a large rectangle.
5. 5. Ensure the rectangle is large enough to wrap the meat inside.
6. 6. Peel the garlic and chop it finely.
7. 7. Spread the chopped garlic evenly over the pancetta.
8. 8. Wash the rosemary sprigs and shake them dry.
9. 9. Strip the rosemary needles from the stems and chop them coarsely.
10. 10. Spread the chopped rosemary needles over the pancetta as well.
11. 11. Place the seasoned pork fillet in the center of the pancetta.
12. 12. Wrap the pancetta tightly around the meat.
13. 13. Tie the roll securely with kitchen twine.
14. 14. Place the meat roll into a heatproof casserole dish.
15. 15. Roast the pork fillet in the preheated oven until cooked through.
16. 16. Carefully remove the casserole dish from the oven.
17. 17. Lift the pork fillet out of the casserole dish and place it on a cutting board.
18. 18. Let the meat rest covered for five minutes.
19. 19. Bring the pan juices in the casserole dish to a boil.
20. 20. Season the sauce with lemon juice and black pepper.
21. 21. Carefully remove the kitchen twine from the pork fillet.
22. 22. Slice the pork fillet with the bacon wrap into thick slices.
23. 23. Arrange the slices on preheated plates.
24. 24. Pour the pan juices over the meat and serve immediately.

Nutrition per serving

• kcal: 581
• Protein: 50 g · Fett/Fat: 40 g · Carbs: 4 g