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Bacon-wrapped pork tenderloin on red pepper compote
2024-05-22
https://www.metro.ca/userfiles/image/recipes/filet-porc-roule-bacon-compote-poivrons-12301.jpg
PT20M
PT45M
PT1H05M
On a baking sheet, spread bacon slices flatly, edge to edge and side to side.Season the pork tenderloin and place it on one end of the bacon slices — roll it tightly.Place the pork nice and flat in an ovenproof non-stick skillet, making sure that the ends of the bacon slices are at the bottom in order to properly “seal” the bacon.Cook the pork over medium-high heat, carefully turning it every 2–3 minutes until all surfaces are nice and golden.In the meantime, finely chop the onion and add it to the skillet. The bacon grease will have melted by now so it won’t be necessary to add oil or fat. Also add to the skillet: the garlic clove and twig of rosemary. Roast in the oven at 375 °F (190 °C) for 10 to 15 minutes.Remove the pork from the skillet and put the onions back in the oven for about 10 minutes longer. Let the pork stand on a dish for about 15 minutes, then pour the maple syrup over it.Peel the peppers and slice them thinly. Add them to the skillet and season them. Place the skillet back in the oven for 10–15 minutes.Before serving, place the pork back in the skillet, pouring the juice from the platter into the skillet as well.Reheat the meat for about 5 minutes. Plate the compote in a large serving dish. Cut the tenderloin into 8 slices and plate the sliced meat over the veggies. Finish with a dash of sriracha sauce, to taste.Source: Martin Juneau
4
2
3
4
1
6 slice bacon
1 whole pork tenderloin ( 600g minimum)
1 large Spanish onion
1 clove garlic
1 sprig rosemary
15 ml Maple syrup
4 red pepper
Sufficient quantity Salt
Sufficient quantity sriracha-style hot sauce
Bacon-wrapped pork tenderloin on red pepper compote
4
main course
0:20
Preparation
0:45
COOKING
1:05
TOTAL TIME
Ingredients
-
6 slice
bacon
-
1
whole pork tenderloin ( 600g minimum)
-
1
large Spanish onion
-
1
clove garlic
-
1 sprig
rosemary
-
15 ml
Maple syrup
-
4
red pepper
-
Sufficient quantity
Salt
-
Sufficient quantity
sriracha-style hot sauce
Preparation
On a baking sheet, spread bacon slices flatly, edge to edge and side to side.
Season the pork tenderloin and place it on one end of the bacon slices — roll it tightly.
Place the pork nice and flat in an ovenproof non-stick skillet, making sure that the ends of the bacon slices are at the bottom in order to properly “seal” the bacon.
Cook the pork over medium-high heat, carefully turning it every 2–3 minutes until all surfaces are nice and golden.
In the meantime, finely chop the onion and add it to the skillet. The bacon grease will have melted by now so it won’t be necessary to add oil or fat. Also add to the skillet: the garlic clove and twig of rosemary. Roast in the oven at 375 °F (190 °C) for 10 to 15 minutes.
Remove the pork from the skillet and put the onions back in the oven for about 10 minutes longer. Let the pork stand on a dish for about 15 minutes, then pour the maple syrup over it.
Peel the peppers and slice them thinly. Add them to the skillet and season them. Place the skillet back in the oven for 10–15 minutes.
Before serving, place the pork back in the skillet, pouring the juice from the platter into the skillet as well.
Reheat the meat for about 5 minutes. Plate the compote in a large serving dish. Cut the tenderloin into 8 slices and plate the sliced meat over the veggies. Finish with a dash of sriracha sauce, to taste.
Source: Martin Juneau
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