PORK FILLET IN BACON JACKETS

PORK FILLET IN BACON JACKETS
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 cream.
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.
Recipe and photo: Petro Borchard