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Bacon-Wrapped Pork Tenderloin and Banquet-Worthy Roasted Potatoes

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    There’s nothing like serving a dish that not only tastes amazing, but also impresses your guests. This Bacon Wrapped Pork Tenderloin with Roasted Potatoes and Tangy Yogurt Sauce is the perfect dish for such occasions. Whether you’re hosting a banquet or a festive dinner, this recipe will have your guests raving about your culinary skills. The combination of

    Tender pork, crispy bacon, savory roast potatoes, and a refreshing yogurt sauce make this dish a spectacular centerpiece for any meal. Let’s dive into the details of this simple yet stunning recipe.

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    Ingredients:
    For the pork tenderloin:
    600g pork tenderloin
    1 tsp garlic powder
    ½ tsp paprika
    ½ tsp salt
    Black pepper, to taste

    ½ teaspoon thyme
    1 onion, chopped
    2 tablespoons olive oil
    6 small mushrooms, sliced
    ​​1 clove garlic, minced
    50g grated cheese
    110g sliced ​​bacon
    For the roast potatoes:
    4 potatoes, quartered
    Salt, to taste
    ½ teaspoon paprika
    ½ teaspoon garlic powder

    Olive oil
    Black pepper, to taste
    For the glaze:
    1 tablespoon chili sauce
    1 ½ tablespoons apple cider vinegar
    2 tablespoons soy sauce
    2 to 3 tablespoons honey (or maple syrup)
    1 teaspoon whole-grain mustard
    For the yogurt sauce:
    50 g chopped green onion

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    1 clove garlic, minced
    100g yogurt
    Salt, to taste
    Black pepper, to taste
    1-2 tsp lemon juice (optional)
    Instructions:
    Prepare the pork tenderloin:
    Prepare the pork: Pat the pork tenderloin dry with a paper towel and remove all fat and silver skin. Cut the tenderloin down the middle lengthwise, creating a pocket for the stuffing.

    Prepare the dry rub: In a small bowl, combine 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, black pepper to taste, and ½ teaspoon thyme. Sprinkle the pork tenderloin on both sides with the spice mixture and rub it in thoroughly.
    Cook the onion and mushrooms:
    Sauté the vegetables: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 minutes. Add
    the mushrooms and garlic: Add the sliced ​​mushrooms and cook until golden brown. Add 1 minced garlic clove and cook for another 30 seconds. Season with salt, thyme, and black pepper to taste. Set aside.
    Assemble the pork tenderloin:
    Stuff the pork: Divide the mushroom and onion mixture inside the pork tenderloin. Sprinkle with 50g grated cheese.
    Wrap in bacon: Wrap the pork tenderloin in 110g bacon slices and secure with toothpicks if necessary. Place the wrapped pork on a baking tray lined with non-stick baking paper.
    Prepare the potatoes:

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    Blanch the potatoes: Boil the potato wedges in boiling water for 5 minutes, then pat dry with paper towels.
    Season the potatoes: In a bowl, toss the potatoes with salt to taste, ½ teaspoon paprika, ½ teaspoon garlic powder, olive oil, and black pepper to taste.

    Arrange on baking sheet: Arrange seasoned potatoes on baking sheet around pork tenderloin.
    Cook:
    Preheat oven: Preheat oven to 374°F (190°C).
    Initial cook: Bake pork and potatoes for 30 minutes.
    Make glaze:
    Combine ingredients: In a small saucepan, combine 1 tablespoon chili sauce, 1 ½ tablespoons apple cider vinegar, 2 tablespoons soy sauce, 2 to 3 tablespoons honey, and 1 teaspoon whole-grain mustard.
    Simmer: Simmer over low heat until sauce thickens, about 2 to 3 minutes.
    Glaze and grill:
    Glaze pork: Set oven to highest broiler temperature (482°F or 250°C). Glaze the pork with the sauce and cook for another 3-5 minutes until browned.
    Rest the meat: Let the meat rest for 5 minutes before slicing.
    Make the yogurt sauce:
    Mix the ingredients: In a bowl, mix 50g chopped green onions, 1 minced garlic clove, 100g yogurt, salt to taste, black pepper to taste and 1-2 teaspoons lemon juice (optional). Mix well.
    English:Serve:
    Present the dish: Serve the bacon-wrapped pork tenderloin with the roasted potatoes and yogurt sauce. Perfect for a party table or any special occasion!

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    Tips and Sharing:
    Variations: Add a touch of heat by adding chopped jalapeños to the stuffing or using hot chili sauce in the glaze.
    Serving Suggestion: Serve with a crisp green salad or steamed vegetables for a complete meal.

    Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
    Customize: Try using different herbs in the dry rub, such as rosemary or sage, depending on your taste preferences.
    Batch Cooking: This recipe can easily be doubled or tripled if you are serving a larger batch.
    Why This Recipe Works:
    This recipe works because it combines the savory flavors of seasoned pork, crispy bacon, and roasted potatoes with the freshness of a tangy yogurt sauce. The bacon not only adds flavor, but it alsps the pork tenderloin moist as it cooks. The glaze provides a sweet and tangy contrast that enhances the overall flavor profile of the dish. Boiling the potatoes ensures that they are steamed.

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