Loin with horseradish wrapped in bacon

Ingredients for 2 servings:

• 1 pork loin(s), approx. 550 g
• 1 package of bacon
• 2 carrots
• 1 large onion(s)
• 3 spring onions
• n. B. Horseradish from the jar
• e.g. Dijon mustard for spreading
• Paprika powder
• onion powder
• garlic powder
• Salt and pepper from the mill
• 10 cl white wine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash the loin, dry it, and trim any excess fat. Make several incisions halfway down, season with salt and pepper. Season the cut slits with salt and pepper and spread with horseradish. Brush the loin on all sides with Dijon mustard and season generously with salt and pepper again. Sprinkle with paprika, onion powder, and garlic powder. Wrap the loin in bacon. Preheat the oven to 180°C (top/bottom heat). Cut the onion into eighths and sauté in a pan. After a moment, add the peeled, sliced ​​carrots. Once sautéed, remove and set aside. Brown the loin on all sides in the fat. Once browned, transfer the loin to a baking dish and brown the onions and carrots in the pan again. Add the finely sliced ​​spring onions. After about two minutes, deglaze with a generous splash of white wine. Now pour the entire contents of the pan into the casserole dish with the sirloin. Then cook in the hot oven for about 25 minutes. Tips: You can also use wasabi instead of horseradish – it will be spicier. You can also add more vegetables, which can then be eaten as a side dish.