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🍰 Pork Tenderloin Wrapped in Bacon with Carrot-Ginger Cream & Broccoli

467 kcal · 30 min · 4 servings

Ingredients

• Carrots 6 pcs
• Ginger, fresh 10 g
• Shallots 1 pc
• Butter 3 tbsp
• Sugar pinch
• Salt pinch
• Lemons 1 pc
• Broccoli 1 pc
• Pork tenderloin 600 g
• Bacon 6 slices
• Oil 1 tbsp
• Honey 1 tbsp
• Cream cheese, plain 4 tbsp
• Pepper, black ground pinch

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Peel the carrots.
3. 3. Cut off the ends of the carrots.
4. 4. Cut the carrots into coarse cubes.
5. 5. Peel the ginger.
6. 6. Chop the ginger coarsely.
7. 7. Halve the shallot.
8. 8. Peel the shallot.
9. 9. Cut the shallot into coarse cubes as well.
10. 10. Melt 1 tbsp of butter in a pot over medium heat.
11. 11. Add the prepared vegetables to the pot.
12. 12. Add a pinch of sugar.
13. 13. Sauté the vegetables for about 3 minutes, stirring occasionally.
14. 14. Pour in 50 ml of salted water.
15. 15. Bring the mixture to a boil.
16. 16. Cook everything covered for approx. 20 minutes over medium heat.
17. 17. Halve the lemon.
18. 18. Squeeze the juice from the lemon.
19. 19. Wash the broccoli.
20. 20. Separate the broccoli into small florets.
21. 21. Bring approx. 2 liters of salted water to a boil in a pot.
22. 22. Add the broccoli to the boiling salted water.
23. 23. Cook the broccoli for 2 minutes.
24. 24. Drain the broccoli in a colander.
25. 25. Rinse the broccoli with cold water.
26. 26. Let the broccoli drain well.
27. 27. Wash the pork tenderloin.
28. 28. Pat the pork tenderloin dry.
29. 29. Cut the pork tenderloin into medallions approx. 5 cm thick.
30. 30. Wrap each medallion tightly with a slice of bacon.
31. 31. Heat 1 tbsp of oil in a pan over high heat.
32. 32. Sear the medallions on all sides for approx. 6–7 minutes.
33. 33. Season the medallions with salt and pepper.
34. 34. Wrap the medallions in aluminum foil.
35. 35. Let the medallions rest until serving.
36. 36. Add 50 ml of water to the pan drippings.
37. 37. Add 1 tbsp of lemon juice to the pan drippings.
38. 38. Add honey to the pan drippings.
39. 39. Mix the ingredients in the pan well.
40. 40. Bring the sauce in the pan to a boil.
41. 41. Add 2 tbsp of butter.
42. 42. Add the broccoli to the pan.
43. 43. Warm the broccoli over medium heat for about 3 minutes.
44. 44. Puree the soft carrots in the pot until smooth.
45. 45. Stir the cream cheese into the carrots.
46. 46. Season the carrot cream with a little lemon juice.
47. 47. Season the carrot cream with salt.
48. 48. Season the carrot cream with pepper.
49. 49. Season the carrot cream with sugar.
50. 50. Plate the pork medallions.
51. 51. Serve the pork medallions together with the carrot cream.
52. 52. Serve the pork medallions together with the broccoli.

Nutrition per serving

• kcal: 467
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 15 g