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Meat
Bacon-wrapped pork tenderloin with sour cream béarnaise
Pork tenderloin is wrapped in bacon, browned and finished in the oven. Serve with a creamy tarragon sauce made with smetana, potato wedges and tomato salad.
◷ Under 60 minutees
🍽 4 portioner servings
✦ Medel
YOU WILL NEED
Ingredients
- 500 g pork tenderloin
- 140 g sliced bacon
- 1 tbsp butter
- Salt and black pepper
- 2 shallots
- 1/2 bunch fresh tarragon
- 2 tbsp white wine vinegar
- 200 ml smetana or sour cream
- Potato wedges and tomato salad to serve
FROM THE KITCHEN TO THE PLATE
Method
1
Step 1
Heat the oven to 200 °C. Trim and season the pork. Wrap with overlapping bacon slices. Brown in butter and place seam-side down in an ovenproof dish. Roast about 25 minutes, until the centre reaches 70 °C. Rest 5–10 minutes. Chop shallots and tarragon. Boil with vinegar until almost evaporated and cool. Mix with smetana; season. Slice and serve with potato wedges and tomato salad.
A DELICIOUS FINISH
What should you serve with it?
🍷
White wineChardonnay
A rounded Chardonnay complements the salty bacon and creamy herbal sauce.
🥂
ALCOHOL-FREE OPTIONSparkling apple juice with lemon.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.
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