Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Juicy roast fillet wrapped in bacon — Britain.
Equipment: Ovenproof frying pan; roasting tin
Measures and names
Ingredients
- 2 pork tenderloins
- 8 rashers of streaky bacon
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1 tbsp oil
- Salt and black pepper
- Roasted vegetables and greens, to serve
Method
- Heat the oven to 200°C (fan 180°C). Rub the tenderloins with the mustard, thyme and seasoning.
- Lay the bacon rashers slightly overlapping and roll each tenderloin up in them.
- Sear in the oil in a hot ovenproof pan, turning, until the bacon is coloured all over.
- Roast for 18–20 minutes, until cooked through but still juicy (63°C in the centre) — tenderloin is lean and dries out if overcooked.
- Rest for 5 minutes, then slice thickly and serve with roasted vegetables and greens. Taste before adding salt — the bacon already seasons the dish.
Swaps and tips
Tenderloin cooks quickly and stays lean, so don’t overcook it. The bacon keeps it moist and adds flavour.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 52 g | 1 g | 0 g | 23 g | 420 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
