Pork tenderloin roll with smoked brisket

2 servings

30 minutes

Pork tenderloin roulade with smoked bacon is a gourmet dish of Mediterranean cuisine that combines the tenderness of meat with a richness of flavors. The pork is infused with tarragon pesto made from parmesan, pine nuts, and olive oil, giving the roulade herbal and nutty notes. The smoked bacon adds depth of flavor, making the dish rich and slightly spicy. Baking in foil retains juiciness and allows the ingredients to harmoniously blend together. This roulade is perfect for both festive dinners and cozy family gatherings, while its aroma evokes memories of sunny Mediterranean shores.

Energy value per serving

• Calories: 774.5
• Proteins: 55.8g
• Fats: 60g
• Carbohydrates: 2.2g

Ingredients

• Smoked brisket: 80 g
• Pork tenderloin: 500 g
• Tarragon leaves: 30 g
• Olive oil: 20 ml
• Pine nuts: 10 g
• Parmesan cheese: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. We make pesto from tarragon: blend tarragon, olive oil, parmesan, and pine nuts.

   Required ingredients:

   • Tarragon leaves: 30 g
   • Olive oil: 20 ml
   • Parmesan cheese: 20 g
   • Pine nuts: 10 g

2. Cut the pork tenderloin lengthwise, pound it with a mallet through plastic wrap. Generously coat the tenderloin with pesto sauce and place thinly sliced smoked bacon on top. Roll it up and wrap it in plastic wrap, then in foil.

   Required ingredients:

   • Pork tenderloin: 500 g
   • Smoked brisket: 80 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Bake in the oven at 180 degrees.