Pork Tenderloin in Bacon Crust

Pork tenderloin in a crispy bacon crust with a fresh green vegetable side is an excellent suggestion for a festive family lunch.

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 600 g Meat, pork, pork fish

  • 4 slice Meat, pork, smoked bacon

  • 3 pods Garlic, fresh

  • 0.5 teaspoons Salt, table

  • 1 teaspoon Spices, basil, dried

  • 0.5 teaspoons Spices, oregano, dried

  • 0.5 teaspoons Spices, pepper, black

  • 2 spoons Oil, vegetable oil, canola

  • 300 g Carrot, fresh

  • 300 g Green beans, fresh

  • 300 g Bean, raw

  • 25 g Butter, unsalted

  • 1 pinch Salt, table

Steps

  1. Preheat the oven to 190 °C. Peel and finely chop the garlic. Remove the skin from the pork tenderloin with a sharp knife, then rinse and dry it with paper towels.

  2. In a bowl, mix the garlic, salt, basil, oregano, and pepper. Place the meat on a board and rub it thoroughly with the spice mixture on all sides, then wrap it in bacon, securing it with toothpicks.

  3. Thoroughly coat the meat with oil and place it in a baking dish. Bake in the preheated oven for 45 to 55 minutes or until the internal temperature of the meat reaches 68 °C.

  4. Meanwhile, rinse and clean the vegetables. Peel the carrots and slice them into rounds. Halve the long green beans. Place a pot of salted water on the stove and set a steaming basket on top. When the water boils, add the prepared vegetables to the basket. Steam for 15 minutes. Transfer the cooked vegetables to a bowl with a lid and season with a pinch of salt and a knob of butter. Cover the bowl and gently shake it to evenly coat and season the vegetables. Uncover the bowl to prevent further cooking.

  5. Remove the baking dish from the oven. Transfer the roasted meat to a rack and loosely cover it with aluminum foil. Poke holes in the foil to allow excess steam to escape. Let it rest for 10 minutes, then remove the foil. Slice the pork tenderloin and arrange the slices on plates. Serve with the vegetables and drizzle with a little of the sauce that has collected in the baking dish. Serve with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 154.23 kcal
  • Fat: 4.43 g
    • Saturated Fat: 1.37 g
  • Carbohydrates: 14.47 g
    • Sugars: 1.68 g
  • Protein: 12.72 g
  • Fiber: 5.68 g

Advice

If we use dried broad beans, we soak them for 10 to 12 hours before use, then cook them for 1 to 2 hours, or 35 minutes in a pressure cooker.