Pork tenderloin wrapped in bacon with layered potatoes
70 min
Konyhafőnök
Preparation method
Ingredients overview
- 60 dkg pork tenderloin
- Salt
- Pepper
- 15 dkg sliced bacon
- 3 sprigs fresh rosemary
- 0.5 dl dry white wine
- 2 dl cooking cream
- 1 clove garlic
- 60 dkg potatoes
- 4 dkg butter
- 25 dkg mushrooms
- 2 dl cream
- Leek
- 2.5 dl dry white wine
- Salt
- Pepper
Preheat the oven to 185 degrees Celsius. Thoroughly rub the pork tenderloin with salt and pepper, then tightly wrap it with thinly sliced bacon. Place fresh rosemary leaves under the bacon.
Place the wrapped meat in a heatproof baking dish, pour half a deciliter of water and the same amount of dry white wine underneath. Bake for 35-40 minutes until done.
For the layered potatoes, peel and thinly slice the potatoes, then layer them in a smaller baking dish. Heat the cream with the butter and crushed garlic, season with salt and pepper, then pour over the layered potatoes. Cover with aluminum foil and place in the oven next to the meat, bake for about 45 minutes (remove the foil halfway through).
Chef's tip
It's also worth making a mushroom sauce. Clean the mushrooms, then cut them into smaller pieces. Heat a little olive oil in a pot or pan, and sauté the chopped leek in it. Add the mushrooms and stir-fry for one to two minutes. Season with salt and pepper to taste. Pour in the wine and cook over low heat for 10-12 minutes for the flavors to meld and the alcohol to evaporate. Finally, pour in the cream and cook for another five minutes. Taste and adjust seasoning if necessary.