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.
1
We make pesto from tarragon: blend tarragon, olive oil, parmesan, and pine nuts.
- Tarragon leaves: 30 g
- Olive oil: 20 ml
- Parmesan (Parmigiano Reggiano): 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.
- Pork tenderloin: 500 g
- Smoked pork belly: 80 g
- Salt: to taste
- Ground black pepper: to taste
3
Bake in the oven at 180 degrees.
