Tender pork tenderloin wrapped in bacon

Name: Tender pork tenderloin wrapped in bacon - Aurelia J.
Ingredients: 1 thin and long pork tenderloin; 1 tablespoon mustard; salt; pepper; 1 teaspoon sweet paprika; a pinch of hot paprika; 1 teaspoon basil; 2 cloves of garlic; 1 teaspoon butter; 150 g long strips of bacon.

Appetizers - Tender pork tenderloin wrapped in bacon by Aurelia J. - Recipia

To prepare a delicious pork tenderloin wrapped in bacon, the first step is to ensure that the meat is clean and properly prepared. We wash the pork tenderloin well under a stream of cold water, then carefully dry it using kitchen towels to remove excess water. This will help achieve a crispier crust during baking. The next step is to deal with garlic. We peel a few cloves of garlic, depending on preferences, and crush them using a knife or a garlic press until we obtain a fine paste. In a sufficiently large bowl, we mix the crushed garlic with mustard, soft butter, and a selection of spices such as salt, pepper, sweet or spicy paprika, and oregano. We mix all the ingredients vigorously until we obtain a homogeneous and aromatic paste. This paste will be used to coat the pork tenderloin on all sides. Make sure that every part of the meat is well covered, as this mixture will help intensify the flavors during baking. After we finish coating, we prepare to wrap the meat in bacon. We lay the strips of bacon side by side to form an even base. Then, we place the pork tenderloin in the center of the bacon strips and, taking care to wrap it well, we start to cover the meat with the bacon. Make sure the strips are tight and cover the tenderloin well to keep it juicy during baking. Once the bacon is well placed, we take a piece of parchment paper and carefully lay the wrapped tenderloin inside. We wrap it tightly so that steam does not escape and the meat remains tender. Then, we place the package in a tray, to which we add one and a half cups of water, essential for creating steam during baking. We preheat the oven to a medium temperature of about 180-200 degrees Celsius and place the tray with the wrapped tenderloin in the oven. We let it bake for 70-80 minutes. It is important to check the water level in the tray from time to time; if we notice that it drops, we carefully add hot water to avoid affecting the cooking process. Once the baking time is up, turn off the oven, but do not open the door immediately. Let the tenderloin sit covered in the oven for an hour so that the flavors intensify and the meat rests. After this period, we carefully unveil the parchment package, slice the tenderloin, and serve the dish warm, accompanied by side dishes of choice. Enjoy your meal!