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🍽️ Pork Tenderloin in Bacon Wrap with Creamy Paprika Risotto

530 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 900 ml
• carrots 2 pcs.
• oil 3 tbsp
• risotto rice 300 g
• pasta seasoning 1 tsp
• bell peppers 2 pcs.
• spring onions 1 bunch
• sugar 1 tsp
• salt pinch
• pepper, black ground pinch
• pork tenderloin 600 g
• bacon 100 g
• parmesan, grated 5 tbsp
• parsley, fresh 10 g

Instructions

1. 1. Bring the vegetable broth to a boil in a pot.
2. 2. Peel the carrots and trim off the ends.
3. 3. Cut the carrots into small cubes.
4. 4. Heat 1 tablespoon of oil in another pot over medium heat.
5. 5. Sauté the carrot cubes for about 2 minutes.
6. 6. Add the risotto rice and lightly toast it for about 2 minutes.
7. 7. Deglaze the rice with about 200 ml of hot broth.
8. 8. Stir the pasta seasoning into the rice.
9. 9. Let the risotto simmer on medium heat for about 20 minutes.
10. 10. Stir the risotto occasionally.
11. 11. Gradually add the remaining broth with a ladle.
12. 12. Make sure the risotto remains slightly covered with liquid.
13. 13. Wash the bell peppers.
14. 14. Remove the stems and seeds from the bell peppers.
15. 15. Cut the bell peppers into small cubes.
16. 16. Wash the spring onions.
17. 17. Dry the spring onions.
18. 18. Trim the ends of the spring onions.
19. 19. Slice the spring onions into thin rings.
20. 20. Heat 1 tablespoon of oil in a pan over high heat.
21. 21. Add the pepper cubes and spring onion rings to the pan.
22. 22. Sprinkle the vegetables with sugar.
23. 23. Fry the vegetables for about 5 minutes.
24. 24. Season the vegetables with salt and pepper.
25. 25. Remove the vegetables from the pan and place them on a plate.
26. 26. Clean the pan.
27. 27. Wash the pork tenderloin.
28. 28. Pat the pork tenderloin dry.
29. 29. Cut the pork tenderloin into approximately 5 cm thick medallions.
30. 30. Wrap the bacon around the meat medallions.
31. 31. Heat 1 tablespoon of oil in the cleaned pan over high heat.
32. 32. Place the medallions in the pan with the overlapped bacon side facing down.
33. 33. Sear the medallions on all sides for about 8 minutes.
34. 34. Stir the Parmesan into the finished risotto.
35. 35. Add the seared paprika vegetables to the risotto.
36. 36. Season the risotto to taste with salt and pepper.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Finely chop the parsley leaves.
40. 40. Serve the pork tenderloin with the paprika risotto on plates.
41. 41. Garnish the dish with the chopped parsley.
42. 42. Serve the dish and enjoy.

Nutrition per serving

• kcal: 530
• Protein: 40 g · Fett/Fat: 22 g · Carbs: 52 g