Wash the rice under cold running water and then place in a saucepan with the water, salt and the cinnamon stick. Bring to the boil, cover and then simmer for about 10 minutes until all of the water has been absorbed.
Preheat the oven to 200'C.
Trim any sinew from the pork fillet and cut the fillet in half.
heat a frying pan until hot and add the sunflower oil. Season the pork with salt and pepper and then sear the pork on all sides. Transfer to the oven in a baking tray and cook for 8-10 minutes. When cooked remove form the oven and allow to rest for 5 minutes before carving.
Peel and finely dice the shallot and garlic. Pick and roughly chop the parsley. Cut the mushrooms into quarters.
Using the frying pan that the pork was seared in, fry the mushrooms and bacon cubes until golden brown. Add the shallots and cook for a few minutes or until soft. Add the garlic and cook for another minute. Remove from the heat and stir in the creme fraiche. Season with salt and pepper and add the chopped parsley.
To serve: Slice the pork fillet into 4 slices. Serve next to a neat pile of the basmati rice and finish with the sauce on top of the pork.
«This dish will also work well with chicken or a different cut of pork like a pork chop.»