Schweinefilet im Speckmantel (pork tenderloin wrapped in bacon, with sauce)

Pork tenderloin wrapped in bacon is an elegant yet simple dish of German restaurants and Sunday lunches. The smoky bacon keeps the lean meat juicy, and the mustard adds a pleasant spiciness. With a creamy sauce and potatoes it is a true festive course.

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Method

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1. Trim the membrane off the tenderloins, season with salt and pepper and brush thinly with mustard.
2. Sprinkle with thyme, then wrap tightly with the bacon slices, securing the ends with toothpicks.
3. Heat the oil in an ovenproof pan and sear the meat on all sides for 5-6 minutes until the bacon is golden. ⏱ Timer: 5 min
4. Place in an oven preheated to 180°C and roast for 15-20 minutes, until the core temperature reaches 65°C. ⏱ Timer: 15 min
5. Remove the meat, cover with foil and rest for 10 minutes. ⏱ Timer: 10 min
6. Fry the onion in the pan fat, pour in the beef stock and reduce by half.
7. Add the cream, thicken with the cornflour mixed with a little cold water, and season with salt and pepper.
8. Cut the meat into 2 cm slices and serve with the sauce, potatoes or green beans.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Wrap the bacon tightly so it does not come undone while cooking.
• Do not overcook the tenderloin: at a core temperature of 65°C it stays juicy and pink.
• Without resting, the juices run out when you slice it.

Frequently asked questions

Which bacon is best?

Thinly sliced smoked streaky bacon; thick bacon does not cook through.

Can it be prepared ahead?

The seasoned, wrapped meat can be kept in the fridge for 1 day before cooking.

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