Pork Fisherman Wrapped in Bacon

Hearty winter food and yet light, the highlight here: barely cooked red cabbage with orange juice and honey Preheat oven to 200 °C (gas 3, convection oven 180 °C ). Season the pork fillets with pepper and lightly season with salt, fold the bacon slices overlapping around the fillets. Heat two tbsp. oil in a frying pan and roast the fillets on all sides.

Peel the potatoes and slice lengthwise on a vegetable slicer into 1 -2 mm thick slices. Cover a baking tray with parchment paper and grease it with a tbsp. of oil. Spread the slices of potato on it, slightly overlapping to form 4 circles. Leave a little space between the circles. Brush each potato circle with 1/2 tbsp oil and season with salt. Place pork fish on 1 piece of aluminum foil between each potato. Bake together in the oven for 15-20 min until the potatoes are golden brown.

In the meantime, finely chop the red cabbage in a food processor. Sauté briefly in the frying pan with the drippings from the fillets. Fold in honey. Season with salt and pepper. Deglaze with red wine and orange juice and cook gently over low heat for 1 minute. Add vinegar and oil. Season if necessary. Serve while still lukewarm with sliced pork fish and potato circles.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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