Crispy bacon surrounds tender pork fillet with a good serving of mushrooms and a creamy sauce.
Ingredients
- For the sauce:
- 600 gr (1 ½ pound) pork fillet
- 2 sprigs of fresh thyme
- 8 rashes smoked pork bacon
- 60 ml (2 tbsp) olive oil
- Sea salt / Pepper
- For the pork:
- 600 gr (1 ½ pound) mixed mushrooms (cut in bite size pieces)
- 2 cloves garlic (chopped)
- 250 ml (1 cup) coconut milk
- 20 gr (1 tbsp) mushroom powder (If you cannot find it, break dried mushrooms in pieces and grind them in a coffee grinder)
- Tapioca flour / water
- 60 ml (2 tbsp) olive oil
- Sea salt / Pepper
Directions
- 1Pre-heat an oven to 180 degrees (325 F)
- 2Season the pork fillet with salt and sprinkle the thyme over it
- 3Place the bacon rashes side by side on a flat surface, place the fillet on top and roll the fillet in the bacon.
- 4Heat the oil in a skillet to medium heat and fry the fillets for 4 to 5 minutes. Transfer to the oven and finish baking for 10 to 12 minutes. Allow resting for 5 minutes after baking
- 5Meanwhile heat the oil from the sauce ingredients in another skillet to medium heat, fry the onion and garlic for 2 minutes. Add the mushrooms and fry until cooked and crispy
- 6Remove from the pan and keep aside.
- 7Add the coconut milk to the pan, lower the heat and bring to a slow boil, add the mushroom powder and cook for 1 minute, season with a bit of salt and thicken (if needed) with a bit of tapioca flour mixed with water.
- 8Slice the pork in 1 ½ cm (¾ inch) slices, arrange the fried mushrooms on plates, top with the pork fillet and drizzle sauce around the plate.
Tags
Nutrition Facts
- Calories450.323%
- Total Fat26.7 g41%
- Sat. Fat6.3 g32%
- Sodium1257.3 mg52%
- Carbs14.5 g5%
- Fiber1.9 g8%
- Sugars5.6 g6%
- Protein40 g80%
