Ingredients — what you'll need
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- 650 gram Pork Tenderloin
- 60 gram Mango Chutney
- 250 gram Brown Lentils (Spanish)
- 3 gram Cayenne Pepper
- 5 gram Parsley Leaves
- 3 gram Smoked Paprika
- 20 gram Dijon Mustard
- 100 gram English Bacon
- 250 gram Green (French) lentils
- 100 gram Pickled Cucumbers (Jarred)
- 30 gram Brown Cane Sugar
- 15 gram Salt
Step-by-step method
At a glance
You'll be working with two parts here: a bacon-wrapped pork tenderloin that needs searing, glazing, and resting, alongside a hearty lentil salad with pickled cucumbers and crispy ham. The most time-consuming step is the meat preparation and cooking, while the lentils simmer in the background—just make sure to sear the bacon properly so it gets nice and crispy, and don't skip the 15-minute rest for the tenderloin so the juices stay locked in.
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Prep the meat
Preheat the oven to 180 °C. Using a sharp knife, trim any silverskin from the surface of the pork tenderloin. Rinse the meat and pat it thoroughly dry.
Ingredients
- 650 gram Pork Tenderloin
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Season it
Mix together sugar, salt, paprika and pepper. Rub this mixture all over the pork tenderloin. Wrap the seasoned tenderloin tightly in slices of streaky bacon. Secure with toothpicks so the bacon doesn't unravel.
Ingredients
- 30 gram Brown Cane Sugar
- 10 gram Salt
- 3 gram Cayenne Pepper
- 100 gram English Bacon
- 3 gram Smoked Paprika
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Sear it
Heat oil in a large skillet or cast-iron pot (the same one you'll roast the tenderloin in) and sear the bacon-wrapped tenderloin on all sides until nicely browned. The outside should lightly caramelize, not burn. This should take about eight minutes.