A bacon wrapper on a pork loin isn't to increase one's pork consumption, it's to seal the tenderloin and keep it juicy during the baking process when a steam oven isn't available. Other techniques could have accomplished the same, but without the same flair of that trendy meat-based meat topping, bacon.
Ingredients
To serve two:
pork filet 800g
sliced bacon 50g
white onion 100g
bell pepper 500g
cherry tomatoes 250g
garlic 30g
heavy cream 200g
beef stock 300g
starch 15g
salt tt
black pepper tt
spring onion 50g
Instructions
Step 1
wash and pat try the pork loin, and remove the silver skin if necessary. Slice the pork into 8 same-size pieces and wrap with the bacon.
Step 2
slice the bell pepper, onion, garlic, and cherry tomatoes into small pieces and place in a baking dish
Step 3
mix together the cream, stock and cornstarch and season with salt and pepper. Add to the baking dish.
Step 4
preheat the oven to 220°C top and bottom. bake for 10 minutes, take the pan out, and add the bacon-wrapped pork loin on top change the oven setting to 220°C grill and convection and bake for about 15-20 minutes.
core temp of the meat should be at least 65°C.
Step 4
garnish with sliced spring onion.
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