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600g pork
140 g bacon, dried apricot
salt and pepper
2 tbs fresh rosemary, finely chopped
Kitchen twine
8 boiled potatoes
2 tbs fresh rosemary, finely chopped
salt and pepper
butter and oil for frying
1 banana shallot
2 dl sour cream

Preheat the oven to 175 degrees. Trim the pork tenderloin and spice it all over with salt and black pepper. A cut along the fillet and fill with a mixture of minced apricots, chopped garlic and rosemary.

Open the package of bacon, remove one slice of bacon and put the rest on a large cutting board, side by side.

Add the pork tenderloin on the cutting board above the bottom edge of the bacon and wrap then tenderloin with bacon slices so that it is completely covered.

Secure the bacon by wrapping the tenderloin steak with yarn.

Fry then the meat in a pan with butter and oil over high heat until nicely browned all around.

Add the tenderloin in a form and roast in the middle of the oven for about 15-20 minutes or until the pork is cooked through.

While the pork tenderloin in the oven, it is time to make the sauce. Chop the leftover bacon disc and fry it crisp in a skillet. Add the chopped shallot at the end and let it fry for a short while.

Let cool slightly, then mix with a little sour cream to a smooth cream. Mix the rest of the sour cream and season with salt and black pepper.

Grate the potatoes and season with rosemary, salt and pepper.

Heat a frying pan with butter and oil and fry small portion until they get nice golden brown on both sides. Remember not to have too high heat so that the potatoes do not burn.

Let the tenderloin rest about 10 minutes before cutting it up into thick slices and serve with potato cake and bacon cream.

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