Bacon-wrapped pork tenderloin with green bean bundles and potato wedges

Preheat the oven to 200 °C (180 °C fan). Wash the potatoes thoroughly, cut them into wedges, then toss with 2 tablespoons of olive oil, 2 sprigs of finely chopped fresh rosemary, salt, and freshly ground black pepper. Spread them out on a baking sheet lined with baking paper and roast for 35-40 minutes until golden brown and crispy.

Trim the ends of the green beans, then blanch them in lightly salted boiling water for 3-4 minutes. Drain and plunge immediately into ice water to preserve their vibrant green color and crunchy texture, then drain well.

Trim any silverskin from the pork tenderloin, then cut into medallions about 3-4 cm thick. Season each medallion with salt and pepper, rub with the minced garlic, then wrap each with a slice of bacon and secure with a skewer or toothpick.