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Today was the first time I tried to make the pork tenderloin in the oven.
The other times I had always done with the barbeque but today was too cold to sit outside to cook.
The pork tenderloin was the problem that is a very cut and dry there is a risk that appears stringy when cooked.
Before cooking at the barbeque all night and let marinate while cooking I care to keep it constantly wet.
avutro This time I do not have time to do so I need to marinate and cook it without having to keep track.
I decided to wrap it in bacon and use that to make the accompanying sauce.
not for me to say it, but the result was not bad at all.

Pork

INGREDIENTS (serves 4) 1 pork tenderloin

1.5 hg of bacon, sliced \u200b\u200bnot too thin
8 Potato Rosemary

Salvia
Extra virgin olive oil 1 cup of broth

1 / 2 cup dry white wine Salt
Pepe



PREPARATION

On a sheet of parchment paper to roll out the bacon to form a rectangle the width and height of the thread a little higher than the circumference of the same. Salt
and pepper the fillet and place it on the bacon.
With the aid of the wax paper to roll up the thread so that the belly is stuck and eventually overlaps on itself.
In a pan put some olive oil and brown well over medium heat to make the fillet coated bacon on all sides.
Meanwhile wash and peel potatoes and cut into rough cubes.
Line a baking tray with parchment paper, and when the thread is well browned, place the center and add the potatoes all around.
In skillet add white wine to remove grease and pour it all evaporated when the thread.
Season with salt and pepper and give a tour of oil to the potatoes and bake at 175 degrees for 40 minutes. In mid
Turn the tenderloin cooking, mix the potatoes and sprinkle all with the cup of broth.
After cooking, take the fillet off well all the bacon, put it into the cup of miniprimer along with all the cooking liquid.
Take the thread clean, wrap it in aluminum foil and set aside to rest.
Put the potatoes in the oven slightly open to keep warm.
Mix the bacon, and if the sauce is too thick add oil EVO wire until the desired consistency.
Take the fillet and cut into slices not too thin.
Serve the tenderloin with the sauce and tassel of bacon, add the potatoes around roast.

SUGGESTED WINE

Terre di Franciacorta DOC - Feudonero Mirabella