John Myers
Herb Pork Fillet Wrapped in Bacon
The perfect herb pork fillet wrapped in bacon recipe with a picture and simple step-by-step instructions.
- 1 piece Pork fillet (approx. 600g)
- 100 g Thinly sliced bacon
- 1 tbsp Fresh rosemary
- 1 tbsp Fresh thyme
- 1 piece Clove of garlic
- 2 tbsp Olive oil
- Sea-Salt
- Black pepper
- First, pat the pork tenderloin dry with kitchen paper and parry it. This removes fat and tendons as well as skins from the meat.
- Take a large cutting board and roughly chop the rosemary and thyme on it. Press the garlic on the board and season it well with salt and pepper. The herbs and spices should be evenly distributed on the board.
- Now take the pork fillet and fold in the thin tip so that the fillet is the same thickness throughout. This will give you an even cooking point later. Now roll the fillet over the board with the spices until the meat is evenly covered with the herbs.
- Place the bacon slices next to each other until you have a sheet that is as wide as the pork tenderloin. Then place the pork tenderloin on top and roll it up with the bacon.
- Preheat your oven to 180 degrees Celsius.
- Heat a coated pan, add the olive oil and fry the fillet vigorously on all sides. When you put the meat in the pan, make sure that the ends of the strips of bacon are at the bottom of the pan and are the first to be fried. If not, the bacon can withdraw and it no longer holds on to the fillet.
- As soon as the pork tenderloin is browned all around, take it out of the pan and wrap it in aluminum foil. Twist the ends of the aluminum foil and insert a core temperature probe / core temperature thermometer lengthways into the thickest part of the meat.
- When you put the pork tenderloin in the oven, make sure that the end of the aluminum foil is still facing up. This saves you a lot of cleaning.
- Leave the meat in the oven until it has reached a core temperature of 60 degrees Celsius. Then it is very slightly pink, wonderfully tender and juicy.
- With this delicacy, I prefer to serve potato gratin in the classic way without cheese and red wine port onions so delicious!
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