Bacon and Thyme Infused Filet of Pork – An Extragavant Meal to Start the Year

How was everyone’s 2016? Glad for it to be over? Mine wasn’t too bad actually – I spent most of it travelling, finally had some successful dates (noone thought that would ever happen) and managed not to get fired during my probation period – how on earth will 2017 top that?? Positive thinking: as long as the new year starts with a delicious meal, some bacon, all the wine and good company, nothing can go wrong :-).

Luckily I’m not on call for new years eve and don’t have to spend it wearing a surgical mask to protect me from my Influenza patient cohort. That’s right, my ward has been transformed into an isolation ward with polymorbid patients who have sadly caught the flu. My, did I underestimate the seriousness of the flu until being exposed to it daily – these people are sick. Roche must be loving my hospital – we are probably the prime customer when it comes to their “Anti-Flu-Agent” Tamiflu. Not like it actually works as promised. But hey, at least we support the best industry of the first world…… should have bought some shares, damnit. Anyways – lesson learnt: as much as you hate getting jabs – the flu jab is worth it!

And if you are still fighting over what to cook tonight – try this. Quick, simple, impressive and tasty. Also, who are we kidding, bacon is always a winner.

Bacon and Thyme Infused Filet of Pork Dipped in a Creamy Tomato Sauce

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serves 4 people
You’ll need

2 pork filets, each ca. 400g
2 bunches of thyme
ca. 200g bacon rashers
salt and pepper to season
300g tomatoes, deseeded and diced
1 onion, finely chopped
1 clove of garlic, finely chopped
1 tbsp butter
1 tbsp tomatopuree
0.5 tsp sugar
1dl white wine
1dl single cream

  1. Preheat your oven to 200°C, fan – assisted. Prepare two large pieces of clingfilm, which will be used to wrap the filets.
  2. Pluck all of the thyme leaves off of one of the bunches and divide into two. Spread the first pile evenly on one of the pieces of clingfilm. Repeat with the second.
  3. Season your filets with salt and pepper before rolling it over your (perfectly) spread out thyme. Feel free to gently press the thyme leaves onto your filets to make sure it holds.
  4. Wrap each filet completely with the bacon rashers. Divide your second bunch of thyme into four. Place 1/4 on top of one filet, the second 1/4 on the bottom of the filet and tie the length of the filet with butchers/baking twine. Repeat with your second filet and place both into an oven proof dish.
  5. Roast your filets in the middle of the oven for about 20 minutes. Then remove from the oven and wrap each piece tightly with aluminium foil. Set aside to rest fro 5-8 minutes.
  6. Meanwhile you can concentrate on your sauce. Heat the butter in a medium sized pot.   Fry your onions and garlic and cook until soft and glassy. Add the tomatopuree and sugar for half a minute before adding the wine and tomatoes. Bring everything to a boil, cover loosely and cook for about 15 minutes. Finally stir in your cream and puree the sauce. Season with salt and pepper.
  7. Unwrap the filets, slice generously and serve with your tomato sauce, a side of creamy polenta and some greens.

Honestly simple and delicious. All guests had seconds.

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