Roast Pork with Bacon and Peaches

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Roast Pork with Bacon and Peaches
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
800 grams small potatoes
salt
2 zucchini
250 grams Snow peas
2 Pork tenderloin (each about 400 grams)
freshly ground peppers
2 Tbsps Canola oil
4 sprigs thyme
2 sprigs rosemary
2 Peaches
120 grams Bacon (sliced)
4 Tbsps olive oil
How healthy are the main ingredients?
potatoSnow peaolive oilthymerosemarysalt

Preparation steps

1.

Cook potatoes in salted boiling water for about 15 minutes. Drain and let cool. Rinse zucchini and trim ends, halve lengthwise and cut crosswise into thin slices. Rinse peas.

2.

Trim pork and tie with kitchen string into uniformly thick shape. Season with salt and pepper. Heat canola oil in a pan and sear meat on all sides. Arrange meat in a baking dish.

3.

Rinse thyme and rosemary and shake dry. Set aside 2 thyme sprigs for garnishing. Pluck off leaves from remaining thyme. Chop  rosemary leaves into small pieces. Rinse and dry peaches, halve and pit, cut into wedges. Finely dice bacon. Combine bacon and thyme and spread on meat. Arrange peaches around meat.

4.

Roast pork in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes.Cook zucchini and snow peas, covered, in a steamer saucepan for about 10-12 minutes. Halve potatoes. Heat butter in a pan and cook potatoes with rosemary until golden, season with salt and pepper. Arrange pork, peaches, potatoes and vegetables on a platter and garnish meat with thyme sprigs. Serve.