Preheat oven to 180°
Pat pork filet dry, trim of the ends to be able to cut each filet into 6 equal medallions.
Spread the mustard over the fillets, then wrap each medallion into one slice of the pancetta. Stand the medallions into a large baking dish that has been greased.
Boil the potatoes in their skins, cool down, remove skin, cut into slices. Put the slices between the potatoes. Drain the mushrooms and place into any leftover spaces. Season with salt and pepper.
Mix the cream with the curry and paprika. Pour over the medallions. Cover the dish, bake in oven for about an hour. When cooked sprinkle with the dill and parsley.
I added a peppercorn sauce and topped the bake with carrots and peace, however you can eat it with a salad or just a nice rustic bread.
