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🍽️ Crispy Pork Fillet in Bacon with Roasted Brussels Sprouts and Port Wine Jus

1074 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 600 g
• Brussels sprouts, fresh 800 g
• Oil 7 tbsp
• Honey 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Bacon 150 g
• Port wine 150 ml
• Beef broth 400 ml
• Cornstarch 1.5 tbsp
• Butter 3 tbsp
• Potato dumplings 800 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Take the pork fillet out of the fridge to let it reach room temperature.
3. 3. Wash the Brussels sprouts thoroughly.
4. 4. Remove any wilted outer leaves and trim the hard stems at the bottom thinly.
5. 5. Halve the sprouts lengthwise.
6. 6. Place the Brussels sprouts on a baking sheet lined with baking paper.
7. 7. Add 3 tablespoons of oil, 1 teaspoon of honey, salt, and pepper.
8. 8. Mix everything well.
9. 9. Roast the Brussels sprouts in the oven for about 30 minutes.
10. 10. Wash the pork fillet and pat it dry with kitchen paper.
11. 11. Season the fillet with salt and pepper.
12. 12. Lay the bacon strips side by side on a work surface.
13. 13. Place the fillet in the center of the bacon strips.
14. 14. Wrap the bacon tightly around the fillet.
15. 15. Heat 2 tablespoons of oil in a pan on high heat.
16. 16. Sear the fillet in the bacon casing for about 5 minutes until golden brown.
17. 17. Wrap the seared fillet in aluminum foil.
18. 18. Place the fillet in the oven with the Brussels sprouts.
19. 19. Cook the fillet through for another 20 minutes.
20. 20. Reheat the pan used for the fillet on high heat.
21. 21. Deglaze the pan drippings with port wine.
22. 22. Let the sauce boil down for about 2 minutes.
23. 23. Add beef broth.
24. 24. Let the sauce boil down on medium heat for about 5 minutes.
25. 25. Reduce the liquid volume by half.
26. 26. Dissolve cornstarch in a little cold water in a small bowl.
27. 27. Thicken the sauce with the starch solution.
28. 28. Heat 1 tablespoon of butter and 2 tablespoons of oil in a second pan on medium heat.
29. 29. Fry the Schupfnudeln (German dumplings) for about 5 minutes until golden brown.
30. 30. Season the Schupfnudeln with salt.
31. 31. Take the fillet and Brussels sprouts out of the oven.
32. 32. Stir 2 tablespoons of cold butter into the warm port wine sauce.
33. 33. Let the sauce thicken slightly.
34. 34. Season the sauce with salt and pepper.
35. 35. Serve the pork fillet in bacon casing with the roasted Brussels sprouts, Schupfnudeln, and port wine sauce on the plate.

Nutrition per serving

• kcal: 1074
• Protein: 43 g · Fett/Fat: 58 g · Carbs: 99 g