Bacon Wrapped Pork Tenderloin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 470 cal. | (22 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 3.1 μg | (103 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 249 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 22 ozs Pork tenderloin
- 4 tsps Tomato paste
- salt
- peppers
- 4 slices Bacon (large)
- 2 Tbsps olive oil
- 6 ozs Polenta (instant)
- 3 Tbsps butter
- 2 ½ ozs dried Tomato in oil
- ½ bunch Basil
Preparation steps
Cut the pork into 4 approximately equal-sized pieces, then coat with tomato paste, season with salt and pepper and wrap in the slices of bacon.
Brush an oven dish with oil and placed the wrapped filets in a preheated oven (200°C) (approximately 400°F) for about 15 minutes. Bake, then let stand while still in the oven.
Meanwhile, pat dry the dried tomatoes with paper towels and cut into small pieces. Rinse the basil, shake dry, set some leaves aside and finely chop the rest.
Boil 1 liter (approximately 4 cups) of water, sprinkle in the polenta while stirring and cook according to package directions. Remove from heat, stir in the butter, tomatoes and chopped basil and season with salt and pepper.
Spread the finished polenta on plates, arrange the meat on top and serve garnished with basil leaves.
