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Roast Pork Tenderloin Studded with Garlic, Carrots and Bacon
Festive Romanian celebration roast: tender pork tenderloin studded with slivers of garlic, carrots, and smoked bacon, seasoned with thyme and white wine, roasted to succulent, melt-in-the-mouth perfection.
Prep
20 min
Cook
35 min
Total
55 min
Oven
190Ā°C (170Ā°C vent.)
Ingredients
servings
4
- Whole pork tenderloins700 g
- Garlic cloves sliced into slivers6 clove
- Carrot cut into thin matchsticks80 g
- Smoked pork bacon or lardo cut into batons60 g
- Dry white wine80 ml
- Sunflower oil30 ml
- Dried garden thyme1 tsp
- Fine sea salt5 g
- Black pepper1 tsp
Preparation Steps
1
Using the tip of a sharp knife, make deep lengthwise slits along the tenderloins. Stuff incisions alternating slivers of garlic, carrots, and smoked bacon.
2
Rub meat with sunflower oil, sea salt, black pepper, and dried thyme. Place in a roasting pan, pouring white wine and 50 ml water into the bottom.
3
Cover pan with foil and roast at 190Ā°C for 20 minutes. Discard foil, baste with pan juices, and roast uncovered for 12-15 minutes until glazed and golden. Rest 8-10 minutes before carving into tender medallion slices.
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Nutrition Facts
per servingCalories
310
Protein
38g
Carbohydrates
2.5g
Fat
15g
Allergens
Sulphur Dioxide & Sulphites
*estimated values per serving
Provenance & Public Domain Audit
Source: Folclor Gastronomic RomĆ¢nesc / Patrimoniu TradiČional Deschis (Institutul NaČional al Patrimoniului & Arhivele TradiČiilor Culinare)
Legal status: Domeniu Public (Legea nr. 8/1996 privind dreptul de autor) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
