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🍽️ Crispy Pork Tenderloin in Bacon Wrap with Creamy Mashed Potatoes and Caramelized Carrots

580 kcal · 30 min · 4 servings

Ingredients

• Pork fillet 500 g
• Potatoes, floury 1 kg
• Salt pinch
• Carrots 6 pcs.
• Shallots 1 pc.
• Parsley, fresh 20 g
• Pepper, black ground pinch
• Bacon 100 g
• Oil 2 tbsp
• Butter 5 tbsp
• Honey 1 tbsp
• Orange juice 100 ml
• Milk 100 ml

Instructions

1. 1. Take the pork tenderloin out of the fridge and let it come to room temperature.
2. 2. Peel the potatoes and wash them thoroughly.
3. 3. Cut the potatoes into small cubes.
4. 4. Place the potato cubes in a pot with salted water.
5. 5. Bring the water to a boil.
6. 6. Cook the potatoes over medium heat for about 20 minutes.
7. 7. Preheat the oven to 180 degrees Celsius with top and bottom heat.
8. 8. Wash and peel the carrots.
9. 9. Cut the carrots in half lengthwise.
10. 10. Cut the carrot halves into diagonal slices.
11. 11. Halve the shallot and peel it.
12. 12. Dice the shallot finely.
13. 13. Wash the parsley and shake it dry.
14. 14. Separate the parsley leaves from the stems.
15. 15. Chop the parsley leaves finely.
16. 16. Rinse the pork tenderloin briefly.
17. 17. Pat the tenderloin dry with kitchen paper.
18. 18. Season the pork tenderloin with salt and pepper.
19. 19. Lay out the bacon slices flat.
20. 20. Place the seasoned tenderloin on the bacon.
21. 21. Wrap the tenderloin tightly with the bacon.
22. 22. Heat a pan with some oil.
23. 23. Fry the bacon-wrapped tenderloin for about 5 minutes until golden brown.
24. 24. Wrap the browned tenderloin in aluminum foil.
25. 25. Place the tenderloin in the oven for approx. 10 minutes to finish cooking.
26. 26. Reheat the same pan with 2 tablespoons of butter over high heat.
27. 27. Fry the carrot pieces in the pan for about 3 minutes.
28. 28. Add the diced shallot to the carrots.
29. 29. Cook the onions for another 2 minutes.
30. 30. Add the honey and let it caramelize briefly.
31. 31. Deglaze the vegetables with orange juice.
32. 32. Simmer the vegetables over medium heat for about 5 minutes.
33. 33. Season the carrot vegetables with salt and pepper.
34. 34. Stir the chopped parsley into the vegetables.
35. 35. Drain the potatoes using a lid.
36. 36. Add milk and 3 tablespoons of butter to the potatoes.
37. 37. Mash the potatoes into puree using a potato masher.
38. 38. Season the mashed potatoes with salt and pepper.
39. 39. Slice the finished pork tenderloin.
40. 40. Plate the tenderloin together with the mashed potatoes and carrot vegetables.

Nutrition per serving

• kcal: 580
• Protein: 35 g · Fett/Fat: 30 g · Carbs: 45 g