Make a broth from the diced water, vinegar, turnip and the spice grains. Let it boil briefly. When the broth has cooled down, add the quartered onion, garlic and red wine. Marinate the loin in it for 24 hours.
Remove the loin and the vegetables and drain them. Put the vegetables together with the bones and the smoked bacon cut into strips on a deep baking tray and roast in the oven at about 180 degrees elsius for about 15 minutes.
Pour the broth over the vegetables and bones until the bottom of the baking tray is well covered. Cook at about 200 degrees for about 1/2 hour, keep basting.
Dry the loin and cut into medallions about 1 1/2 cm thick, then cook in
in a frying pan in a little oil or clarified butter, then keep warm.
Next, pour the liquid through a sieve into the pan and cook off the drippings. Season the sauce with salt, pepper and Marsala, then fold in the whipped cream. If necessary, thicken with a little cornstarch.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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