in

Zucchini and Pork Tenderloin Wrapped in Bacon

Spread the love

Zucchini and Pork Tenderloin Wrapped in Bacon

The perfect zucchini and pork tenderloin wrapped in bacon recipe with a picture and simple step-by-step instructions.

For the sauce

  • 1 Zucchini
  • 20 Discs Breakfast bacon
  • 1 packet Tomatoes small
  • Salt
  • Pepper from the grinder
  • Cayenne pepper
  • 400 g Cream
  • 3 tablespoon Processed cheese
  • 100 g Grated Gouda
  • 0,5 teaspoon Salt
  • 3 Pinches Cayenne pepper
  1. Preheat the oven to 180 ° C O / U heat.
  2. Prepare a baking dish.
  3. Cut the fillet into pieces about 3-4 cm thick. Wrap it all around with a slice of bacon and pin it with the help of a toothpick. Sprinkle these small bins with salt and pepper and fry them upright on both sides briefly in a pan with a little oil on both sides. Then take it out and put it in the baking dish.
  4. Now wash the zucchini and cut into 3-4 cm thick slices, wrap them with bacon, season with salt and cayenne pepper and fry briefly on both sides. Then place these in the baking dish with the fillet rolls.
  5. Rinse the tomatoes, drain them and distribute them between the meat and vegetables in the baking dish.
  6. For the sauce, add the cream to the pan and heat it, add the Gouda cheese and processed cheese and stir. Melt the cheese while stirring and season with salt and cayenne pepper. Then add the sauce to the meat and vegetables in the baking dish.
  7. Put the tin in the oven and cook at 180 ° C for about 25-30 minutes.
  8. We had noodles cooked firm to the bite to go with this dish.
  9. About the processed cheese: you can choose the type according to your taste. I still had some leftover mushroom processed cheese. Herbal processed cheese is best. The processed cheese with the packaged corners is also suitable, then 3 corners are used accordingly for the sauce.
Dinner
European
zucchini and pork tenderloin wrapped in bacon

Facebook Comments

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Roast Pork Neck with Broccoli and Potatoes

Savoy Cabbage Mustard Cream with Egg and Potatoes