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🥗 Pork Tenderloin Wrapped in Bacon with Onion Potato Puree and Lamb's Lettuce

545 kcal · 30 min · 4 servings

Ingredients

• potatoes, floury 1 kg
• salt pinch
• pork tenderloin 600 g
• oil 4 tbsp
• bacon 125 g
• field salad 100 g
• mustard 1 tbsp
• honey 1 tbsp
• water 3 tbsp
• organic limes 1 pc.
• pepper, black ground pinch
• parsley, fresh 20 g
• cream cheese, plain 150 g
• roasted onions 50 g

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Cut the potatoes into cubes of about 2 cm.
4. 4. Place the potato cubes in a pot.
5. 5. Cover the potatoes with salted water.
6. 6. Bring the water to a boil.
7. 7. Cover the pot.
8. 8. Cook the potatoes over medium heat for about 20 minutes.
9. 9. Rinse the pork tenderloin under running water.
10. 10. Pat the meat dry with kitchen paper.
11. 11. Divide the pork tenderloin into 4 equal medallions.
12. 12. Heat 2 tablespoons of oil in a pan over high heat.
13. 13. Season the medallions with salt.
14. 14. Sear the medallions on all sides for about 1 minute.
15. 15. Remove the meat from the pan.
16. 16. Reduce the heat to medium.
17. 17. Wrap each medallion with a slice of bacon.
18. 18. Place the medallions in the pan with the overlapping bacon ends facing down.
19. 19. Fry the medallions on both sides for about 1 to 2 minutes.
20. 20. Roughly dice the remaining bacon.
21. 21. Fry the diced bacon together with the medallions for about 2 minutes.
22. 22. Remove the meat and bacon from the pan.
23. 23. Let the bacon drain on kitchen paper.
24. 24. Cover the meat.
25. 25. Let the meat rest for about 5 minutes.
26. 26. Wash the lamb's lettuce.
27. 27. Drain the lamb's lettuce in a sieve.
28. 28. Put mustard, 2 tablespoons of oil, honey, and water into a bowl.
29. 29. Mix the dressing ingredients well.
30. 30. Wash the lime.
31. 31. Halve the lime.
32. 32. Squeeze the lime.
33. 33. Add 2 tablespoons of lime juice to the dressing.
34. 34. Season the dressing with salt and pepper.
35. 35. Wash the parsley.
36. 36. Dry the parsley.
37. 37. Pick the parsley leaves off the stems.
38. 38. Finely chop the parsley leaves.
39. 39. Drain the cooked potatoes.
40. 40. Add cream cheese to the potatoes.
41. 41. Puree the potatoes until creamy with a hand mixer.
42. 42. Fold in the parsley and roasted onions into the puree.
43. 43. Season the potato puree with salt and pepper.
44. 44. Mix the lamb's lettuce with the dressing.
45. 45. Plate the potato puree.
46. 46. Place the medallions next to the puree.
47. 47. Place the lamb's lettuce next to it.
48. 48. Sprinkle the reserved bacon over the salad if desired.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 545
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 40 g