Pork Fillet Wrapped in Bacon on Tagliatelle with Tomato Sauce

Ingredients

• 600 g pork fillet
• Salt
• Pepper
• 150 g breakfast bacon (thin slices)
• 4 small sprigs rosemary
• 500 g Tagliatelle
• 1 Tbsp clarified butter
• 1 tbsp Tomato Paste
• 75 ml red wine
• 250 ml passata
• garlic salt
• Cayenne pepper
• 1 tbsp Lemon Juice
• 80 g capers (large, pickled with stems)

Instructions

1. 1.

   Wash the fillet, pat dry, cut into 4 pieces, season with salt and pepper. Lay four bacon slices overlapping side by side and wrap each fillet piece in them. Top with a rosemary sprig and secure with kitchen twine or a meat clamp.

2. 2.

   Cook the pasta in plenty of salted water until al dente. Sear the pork quickly in hot clarified butter all around, remove and keep warm at 80 °C in the oven.

3. 3.

   Sauté the tomato paste in the same pan, deglaze with wine, scrape up browned bits. Stir in passata, bring to a boil and season with garlic salt, pepper, cayenne, and lemon juice.

4. 4.

   Rinse the capers and warm them in the sauce. Drain the pasta, arrange on preheated plates, pour sauce over it, and place one pork piece on top.