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Pork tenderloin wrapped in bacon

Pork tenderloin wrapped in bacon


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The pork tenderloin is cut into 10 pieces, which are wrapped in bacon and fixed with toothpicks. Season with salt and pepper and fry in hot oil on all sides. Add the paprika, pour the wine, leave to give 2 boil, then add the cream, leave it on the heat for a while until the cream dissolves.


Boil the potatoes, make a puree in which you add the 2 eggs, butter, flour, Parmesan cheese, salt and pepper to taste, and finely chopped parsley. Grease the tart forms and put the puree in them. Put it in the hot oven. at 160 g for 20 minutes.

Serve the rolls with potato garnish and lettuce.


Pork tenderloin wrapped in bacon. With basil.

by the way yesterday's potatoes, who sighed for a piece of meat: these days I'm testing recipes for the new menu of Camino restaurant (I would call it the Camino Terrace but the cold is coming and I don't know how long the terrace will be open). We'll have fun together all winter, but I'll tell you about that a little later. Now I want to offer you the joy of seeing some delicious, juicy and fragrant pieces of meat (to believe all this, either go to the Camino or try a stunt at home that has the mentioned results). Of course, I won't give you the recipe from Camino (by the way, the muscle remains on the menu, the artichokes in the pictures haven't passed the tests, don't ask about them) but I'll give you a decent recipe that won't make you laugh in front of the guests. There it is:

Cut the pork tenderloin into two-centimeter-thick slices. Wrap each piece of muscle with thin slices of bacon. Fix the bacon with toothpicks or skewers.

Fry the muscle, without fat, in a non-stick pan. Three minutes on one side, three minutes on the other.

After turning the muscle, sprinkle coarse salt and freshly ground pepper over it. Put basil or sage leaves over the meat, put a lid on the pan, turn off the heat and leave the pan covered for two minutes.


Pork tenderloin braided with bacon

This recipe was very successful with pork tenderloin braided with bacon and it was quickly repeated!

I bought some pork tenderloin from the market and I thought of preparing it other than a regular steak, so I braided it nicely and breaded it with a peasant ham and a lot of garlic.


Bacon pork tenderloin

This piece of pork, although relatively lean, is a tender meat and cooks quickly. The slices of bacon give it juiciness and an extra flavor. Try the recipe too, see what goodness comes out!

  • a pork tenderloin of 400-600 g
  • 150-200 g thinly sliced ​​bacon
  • ground pepper, onion / garlic powder

Wipe the muscle well with a paper towel, grease with a little olive oil and sprinkle evenly with a little salt, thyme and onion powder (or other spices as desired).

The bacon slices are placed on a lightly overlapping shredder, forming a rectangle with the side of the length of the muscle. Place it on the edge of the rectangle and roll it into slices of bacon as tightly as possible. The formed cylinder is covered and left to cool for a few hours or even overnight, it can be directly in the form in which it will bake (I laid it with baking paper).

Remove the meat about an hour before cooking. Place the tray in the preheated oven at 200 degrees C for about 20-30 minutes, until the bacon is browned. Do not leave more, so that the meat does not dry out.

Remove the pan from the oven and leave it covered for 10 minutes before serving.

Cut the muscle into slices and serve with your favorite garnish (we had hard-boiled eggplant in a pan with parsley and garlic).

TOTAL: 720 grams, 1541.4 calories, 141 protein, 103.3 fat, 2 carbohydrates, 1.2 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you make your own calculations, starting from the concrete products used.


I took it out of the bag and wiped it well with paper towels. I placed it on a shredder and evaluated it. It's nice, partially covered by a thin layer of fat and thin membranes. That's it! I don't bother with his shaping because I like all those fat membranes and because I cook it for us, for the family. If it was a beef muscle, I had to shape it because its membranes are very dense and become rubberized when cooked.

At this point I set the oven to 180 C (medium to high for gas).

Okay, the muscle is shattered.

I bent its thinner end (tail) and fixed it in position by tying it with a string. I thus obtained a cylinder with a somewhat constant thickness. I haven't seasoned it yet !!

Theoretically, the muscle is fried in a pan that goes in the oven (with metal handles, not plastic or wood). I fry it in a normal pan and quickly move it into a Teflon cake pan, exactly the size of it. I also did the test to see if it is calibrated to its size. Also now, until it is in shape, I sprinkled it with a little olive oil and massaged it well. Why grease the chopper or other dishes when it enters the oven with this form anyway?

I let it sit for about 5 minutes & # 8211 during which time a large frying pan with a thick bottom (no oil) was heated. I took the muscle out of the mold and placed it in a well-heated pan. I fried it over high heat for a fixed 2 minutes on one side. I turned it over and left it for another 2 minutes on the opposite side, then for 30 seconds on each side left uncooked. This operation makes serious smoke so I recommend you start the hood on the maximum level or open the kitchen window. Now would be the time for a possible flare-up with fine cognac or armagnac or other fragrant alcohol. Today I jumped over & # 8211 I went for the & # 8222natur & # 8221 variant.

Bake simple pork tenderloin

No more frying. I quickly moved the muscle in the shape of a cake (along with the juices from the pan), I salted it and peppered it on all sides. So NOW I seasoned it. What color does it have!! Now would be the time to be greased with mustard or sprinkled with cumin seeds (or powder) or thin slices from a clove of garlic. I jumped on them today.

Also now I put a few pieces of butter on top and put it directly in the oven heated to 180 C (medium to high with gas).

Huh! You need to move quickly at this stage so that the meat does not cool down. I set the oven timer to 10 minutes. If you think you like it a little better done, I recommend 13-15 minutes but not more.

I recommend using a meat thermometer stuck in the piece of muscle and choosing 63 C for a medium steak and 72 C for a well-done one. Source here.

If you have emotions about Trichinella spiralis (which causes a disease called trichinosis) you should only buy meat checked by veterinarians & # 8211 as it is from the trade (either from the supermarket or from authorized butchers). However, trichinella is neutralized at temperatures starting at 63 ° C source here.

This is what it looks like after sitting in the oven for 10 minutes. The butter melted and gave it a dream flavor! I took it out of the oven and sprinkled a few fresh thyme leaves on top of it and immediately covered it lightly with aluminum foil. I let him breathe for 10 minutes before cutting and serving.