Pork Filet Wrapped in Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 4.9 μg | (163 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 885 mg | (22 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 700 grams Pork tenderloin (from the middle)
- salt
- peppers
- 160 grams Pancetta (sliced, dry-cured pork belly bacon, failing that, bacon)
- 2 garlic cloves
- 4 sprigs fresh rosemary
- 4 Tbsps olive oil
- 400 milliliters Veal stock
- 2 Tbsps lemon juice
- Bakers twine
- 4 scallions
- 1 lemon
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Trim pork of any existing skin and pat dry. Season pork with a little salt and plenty of black pepper. Arrange pancetta, slightly overlapping, on the work surface to form a rectangle, which is large enough to wrap around pork. Peel garlic, chop finely and sprinkle over pancetta. Rinse rosemary sprigs and shake dry, strip off the needles, chop coarsely and sprinkle over pancetta. Place pork in the middle, wrap pancetta around and tie with kitchen twine. In an ovenproof skillet heat oil and fry wrapped pork over medium heat for 6-8 minutes on all sides. Deglaze with one-third of veal stock. Place pan in the preheated oven and cook about 40 minutes. Meanwhile, rinse scallions and cut in half lengthwise. Rinse lemon and cut into wedges. Add scallions, lemons and remaining veal stock halfway through cooking time.
Remove roasting pan from the oven, lift out pork, cover and let rest 5 minutes. Boil juices from the roasting pan with lemon juice and pepper. Remove the kitchen twine carefully. Cut wrapped pork into thick slices. Serve with roasting juices on warmed plates.
