PORK TENDERLOIN WITH BACON
Portions : 4 to 8 - Preparation : 15 minutes - Cooking : 30 minutes
Ingredients
- 1 bunch asparagus, halved
- 4 shallots, thinly sliced
- 2 garlic cloves, minced
- 3 sprigs thyme, leaves removed
- 45 ml (3 tbsp.) olive oil
- 60 ml (4 tbsp) chicken stock
- 2 Québec pork tenderloins
- 90 ml (6 tbsp) plum or cherry jam
- 16 slices raw bacon
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400° F).
- Place the asparagus, shallots, garlic, thyme, olive oil, stock, salt and pepper in a roasting pan. Mix well and cook in the oven for 15 minutes.
- Meanwhile, season the pork fillets with salt and pepper and brush with jam.
- Lay 8 slices of bacon side by side on the work surface. Place a pork tenderloin on top and roll up.
- Repeat for the second tenderloin.
- In a hot frying pan, sear the pork tenderloins to brown the bacon.
- Arrange the pork fillets on top of the vegetables and bake for a further 10 minutes.
- Remove from the oven and leave to rest for 5 minutes before slicing.
