Pork tenderloin in bacon with mushroom sauce

1

Place the baking sheet in the oven and preheat it at 80°C for about half an hour.

Salt the pork tenderloin at room temperature (taking into account the fact that the bacon is salty) and pepper.
Place the bacon slices, overlapping each other, at a width that matches the length of the fillet.

2

Wrap the fillet completely in bacon. Secure the bacon with kitchen string or toothpicks.

3 Fry the fillet on all sides in sunflower oil for about 6 minutes.

4

Transfer the fillet to a preheated baking sheet and bake in the oven for about 2 hours at 80°C.

5 Let's prepare all the ingredients for the mushroom sauce.

6 Place a piece of butter in the frying pan in which the bacon-wrapped fillet was fried. Then add the diced onion, chopped garlic, bacon cubes and tomato paste. Fry for 3-4 minutes.

7 We clean the mushrooms, wash them and cut them into slices, add them to the pan with the onions. Add a little pepper and salt.

8

 Fry until almost all the liquid has evaporated.

9 Add cream, sour cream, broth and wine to the fried mushrooms. Simmer everything for about 5 minutes, add chopped herbs. Then season with Worcestershire sauce, salt and pepper.

10

We use flour to thicken the sauce. Dissolve a tablespoon of flour in a small amount of cold broth or water. Pour the flour into the pan and, stirring vigorously, bring the sauce to the desired thickness. If the sauce seems still liquid to you, add another spoonful of diluted flour.

11

Cut the finished pork fillet into pieces.

12

Serve with mushroom sauce and spaetzles.

Bon appetit!