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Olive oil
Black pepper, to taste
For the glaze:
1 tablespoon chili sauce
1 ½ tablespoons apple cider vinegar
2 tablespoons soy sauce
2 to 3 tablespoons honey (or maple syrup)
1 teaspoon whole-grain mustard
For the yogurt sauce:
50 g chopped green onion
1 clove garlic, minced
100g yogurt
Salt, to taste
Black pepper, to taste
1-2 tsp lemon juice (optional)
Instructions:
Prepare the pork tenderloin:
Prepare the pork: Pat the pork tenderloin dry with a paper towel and remove all fat and silver skin. Cut the tenderloin down the middle lengthwise, creating a pocket for the stuffing.
Prepare the dry rub: In a small bowl, combine 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, black pepper to taste, and ½ teaspoon thyme. Sprinkle the pork tenderloin on both sides with the spice mixture and rub it in thoroughly.
Cook the onion and mushrooms:
Sauté the vegetables: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and sauté for 2 minutes. Add
the mushrooms and garlic: Add the sliced mushrooms and cook until golden brown. Add 1 minced garlic clove and cook for another 30 seconds. Season with salt, thyme, and black pepper to taste. Set aside.
Assemble the pork tenderloin:
Stuff the pork: Divide the mushroom and onion mixture inside the pork tenderloin. Sprinkle with 50g grated cheese.
Wrap in bacon: Wrap the pork tenderloin in 110g bacon slices and secure with toothpicks if necessary. Place the wrapped pork on a baking tray lined with non-stick baking paper.
Prepare the potatoes:
Blanch the potatoes: Boil the potato wedges in boiling water for 5 minutes, then pat dry with paper towels.
Season the potatoes: In a bowl, toss the potatoes with salt to taste, ½ teaspoon paprika, ½ teaspoon garlic powder, olive oil, and black pepper to taste.
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