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Quick dinner idea!
Making pork tenderloin is super important do not over cook it. It cooks very fast. I always use meat thermometer to be sure my family won’t be eating dry meat.
Do not over power with lots of spices this dish, because the truffle sauce is very powerful and does not need any addition. I use a tiny short cut this time and use this delicious store bought black truffle sauce.
Bacon wrapped pork tenderloin with black truffle sauce
Course: Main dishes, Recipes4
servings30
minutes40
minutesIngredients
- For Pork Tenderloins
1 lb of bacon. I prefer thin sliced bacon for this recipe.
2 pork tenderloins
2-3 tbsp. of grainy Dijon mustard
2 tbsp. or to taste of sea salt
1 tsp. of Szechuan peppers
1 tbsp. of freshly grated pepper.
I like to use THIS PEPPER GRINDER- Ingredients for roasted vegetables
Half of head of cauliflower
Half of head of broccoli
Some extra virgin olive oil
Salt and pepper to taste
Lemon pepper to taste
Some extra virgin olive oil
Let’s make it
- Preheat the oven to 475 F.
- Trim tenderloin’s white silver film.
- Rub tenderloins with mustard 1st then sprinkle with lemon pepper, salt and black and Szechuan peppers.
- Wrap tenderloins with the bacon and place them on the baking sheet lined with some parchment paper.
- Separate cauliflower and broccoli into florets and drizzle generous amount of extra virgin olive oil, salt and lemon pepper.
- Cook tenderloins and vegetables for ~15-20 min. until vegetables are nicely browned and tenderloins have reached internal temperature to 145 F-148 F.
- Serve and enjoy!
