Stuffed filet of pork

1. Remove the filet and bacon from the refrigerator about 30 minutes before you intend to prepare them.

2. Wash the orange in hot water, finely zest the peel, and squeeze out the juice. Cut off the filet tips (approx. 120 g), cut these into large pieces and then process them in a food processor until finely chopped. Add the egg white to this mixture to make the stuffing.

3. Mix the breadcrumbs with the cardamom and orange zest and season with salt and pepper.

4. Slice into the pork filet along its length, open it up like a book and flatten it a little with a heavy utensil. Spread out the slices of bacon across your work surface, overlapping them slightly. Lay the filet on top of these, spread the stuffing over it and fold it back together.

5. Wrap the stuffed filet in the bacon and secure the edges with toothpicks. Heat the pot on highest level up to the roasting window, switch to a medium level, place the filet inside and roast it on all sides.

6. Season with salt and pepper, then deglaze with broth and orange juice. Cover with the lid and cook for approx. 15 minutes.

7. Remove the filet and keep warm. Add the cream to the sauce, allow it to thicken for a few minutes and then add a small amount of thickener if desired. Season to taste with Marsala wine or sherry, salt and pepper. Carve the meat into slices and serve with the sauce.