Bacon-Wrapped Pork Tenderloins with Plum Sauce

Total time:50 Min.
Active time:35 Min.
Difficulty: 3
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Ingredients:

for
Serves

Main:

  • pork tenderloin400 Gram400Gram
  • sliced bacon200 Gram200Gram
  • Herbes de Provence3 Teaspoon3Teaspoon
  • ground hot paprika0.5 Teaspoon0.5Teaspoon
  • light soy sauce1 Tablespoon1Tablespoon
  • garlic powder1 Teaspoon1Teaspoon
    (or 1 clove freshly crushed garlic)
  • pepper At discretionAt discretion
  • garlic1 Clove1Clove
  • hot chili pepper0.5 Piece0.5Piece
  • olive oil At discretionAt discretion

Plum sauce:

  • plum stew0.5 Cup0.5Cup
  • prunes4 Piece4Piece
    (4-5 pieces)
  • water2 Tablespoon2Tablespoon
  • cane sugar1 Tablespoon1Tablespoon
  • wine vinegar2 Tablespoon2Tablespoon
  • soy sauce2 Tablespoon2Tablespoon
    (2-3 tablespoons)

Cherry tomatoes:

  • cherry tomatoes1 Pack1Pack
  • cane sugar1 Tablespoon1Tablespoon
  • balsamic vinegar2 Tablespoon2Tablespoon
  • olive oil2 Tablespoon2Tablespoon
  • oregano1 Teaspoon1Teaspoon
  • basil1 Teaspoon1Teaspoon

Directions:

You've changed the number of portions - include changes in directions!

General:

  • 1.

    Wash the meat, season it with pepper, paprika, light soy sauce, powdered garlic, crushed fresh garlic and Herbes de Provence. Let it sit for about 1 hour.

  • 2.

    Heat olive oil in a frying pan.

  • 3.

    Fry the tenderloins for about 2 minutes on each side, until light brown.

  • 4.

    Wrap the meat carefully in thin slices of bacon. Fasten with toothpicks if necessary.

  • 5.

    Preheat an oven to 200°C/390°F.

  • 6.

    Place the meat in an ovenproof dish greased with olive oil.

  • 7.

    Pour the leftover marinade and grease from the pan over the meat.

  • 8.

    Roast for 15 minutes in 200°C/390°F.

Preapre the sauce. Combine plum stew with 3 tablespoons water, sugar and soy sauce in a saucepan.

  • 1.

    Stir and cook over low heat.

  • 2.

    Add finely diced prunes and wine vinegar. Bring the sauce to a boil, then cook for about 3-4 minutes.

General:

  • 1.

    Place the cherry tomatoes in an ovenproof dish greased with olive oil.

  • 2.

    Season and drizzle with balsamic vinegar. Bake in 200°C/390°F for 15 minutes.

  • 3.

    Carve the tenderloins into slices, serve with warm plum sauce and baked cherry tomatoes.

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2 Comments

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  • FranKies

    FranKies 332 days ago

    Oooo... Muszę podrzucić mojej dziewczynie do zrobienia, dla mnie chyba już poziom za wysoko ale chętnie bym zjadł...
  • Chef 34034

    Chef 34034 330 days ago

    Ja lubię w sosie miodowo-musztardowym :)

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