How to make
Clean the pork sirloin from the white parts and skins. Wash it and dry it perfectly. Rub a little salt and black pepper into the meat, by being very careful with the salt, it's better if it's a little bit and then add more when serving.
Cut it lengthwise into slices about, which are 1 finger long without cutting to the end, that is, do not reach the base. Stuff a bacon slice and cheese into each cut.
Wrap the meat tightly in cling film, by tightening to form a tight bundle.
Place it in the steamer and cook for 30 minutes.
Then, turn the meat over and continue cooking for another 20 minutes.
During this time, wash the chanterelle mushrooms, strain them and pat them dry.
Heat the butter and olive oil in a wide pan and saute them initially over high heat. Add the sliced garlic cloves and when they release their aroma, pour half of the wine. As soon as it evaporates, pour the rest.
If the mushrooms are larger and not yet ready, you can continue cooking by adding more wine. Finally, add salt, remove them from the heat and mix the chanterelle mushrooms with a generous amount of fresh chopped parsley.
Once both components of the dish are ready, remove the meat and carefully remove the foil. The pork has become tender and very juicy on the inside. However, if your sirloin was thicker, it is best to be slightly roasted in the oven - that way it will also aquire an appetizing color (although it still looks great without it).
Leave the roasted meat rest a bit - 3-4 min., then cut it into strips of the same thickness, but this time crosswise.
Serve it alongside aromatic chanterelle mushrooms - one of my favorites!
The steamed pork sirloin with chanterelle mushrooms is ready.
