There’s nothing quite like serving a dish that not only tastes incredible but also impresses your guests. This bacon-wrapped pork tenderloin with roasted potatoes and a tangy yogurt sauce is the perfect dish for such occasions. Whether you’re hosting a banquet or a festive dinner, this recipe will leave your guests raving about your culinary skills. The combination of tender pork, crispy bacon, flavorful roasted potatoes, and a refreshing yogurt sauce makes this dish a spectacular centerpiece for any meal. Let’s dive into the details of this simple yet stunning recipe.
Ingredients:
For the Pork Tenderloin:
- 600g pork fillet
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- Black pepper, to taste
- ½ teaspoon thyme
- 1 onion, chopped
- 2 tablespoons olive oil
- 6 small mushrooms, sliced
- 1 clove garlic, minced
- 50g cheese, shredded
- 110g bacon, slices
For the Roasted Potatoes:
- 4 potatoes, cut into wedges
- Salt, to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Olive oil
- Black pepper, to taste
For the Glaze:
- 1 tablespoon chili sauce
- 1 ½ tablespoons apple cider vinegar
- 2 tablespoons soy sauce
- 2-3 tablespoons honey (or maple syrup)
- 1 teaspoon whole grain mustard
For the Yoghurt Sauce:
- 50g green onions, chopped
- 1 clove garlic, minced
- 100g yoghurt
- Salt, to taste
- Black pepper, to taste
- 1-2 teaspoons lemon juice (optional)
Directions:
Prepare the Pork Tenderloin:
- Prepare the Pork: Pat the pork fillet dry with a paper towel and remove any fat and silver skin. Cut the fillet in the middle lengthwise, creating a pocket for the stuffing.
- Make the Dry Rub: In a small bowl, combine 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, black pepper to taste, and ½ teaspoon thyme. Sprinkle the pork fillet on both sides with the spice mixture and rub it in thoroughly.
Cook the Onion and Mushrooms:
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onion and fry for 2 minutes.
- Add Mushrooms and Garlic: Add the sliced mushrooms and cook until browned. Add 1 clove of minced garlic and cook for another 30 seconds. Season with salt, thyme, and black pepper to taste. Set aside.
Assemble the Pork Tenderloin:
- Stuff the Pork: Spread the mushroom and onion mixture inside the pork fillet. Sprinkle with 50g of shredded cheese.
- Wrap with Bacon: Wrap the pork fillet in 110g of bacon slices and secure with toothpicks if necessary. Place the wrapped pork on a baking sheet lined with non-stick parchment.
Prepare the Potatoes:
- Parboil Potatoes: Parboil the potato wedges in boiling water for 5 minutes, then pat dry with kitchen paper.
- Season Potatoes: In a bowl, toss the potatoes with salt to taste, ½ teaspoon paprika, ½ teaspoon garlic powder, olive oil, and black pepper to taste.
- Arrange on Baking Sheet: Arrange the seasoned potatoes on the baking sheet around the pork tenderloin.
Bake:
- Preheat Oven: Preheat the oven to 190°C (374°F).
- Initial Bake: Bake the pork and potatoes for 30 minutes.
Make the Glaze:
- Combine Ingredients: In a small saucepan, combine 1 tablespoon chili sauce, 1 ½ tablespoons apple cider vinegar, 2 tablespoons soy sauce, 2-3 tablespoons honey, and 1 teaspoon whole grain mustard.
- Simmer: Simmer on low heat until the sauce thickens, about 2-3 minutes.
Glaze and Grill:
- Glaze the Pork: Set the oven to the highest grill setting (250°C or 482°F). Glaze the pork with the sauce and bake for another 3-5 minutes until browned.
- Rest the Meat: Let the meat rest for 5 minutes before slicing.
Prepare the Yoghurt Sauce:
- Combine Ingredients: In a bowl, combine 50g of chopped green onions, 1 clove of minced garlic, 100g of yoghurt, salt to taste, black pepper to taste, and 1-2 teaspoons of lemon juice (optional). Mix well.
Serve:
- Plate the Dish: Serve the bacon-wrapped pork tenderloin with the roasted potatoes and yogurt sauce. Perfect for a festive table or any special occasion!
Tips and Sharing:
- Variations: Add a touch of heat by including some chopped jalapeños in the stuffing or using spicy chili sauce in the glaze.
- Serving Suggestion: Pair this dish with a crisp green salad or steamed vegetables for a complete meal.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving.
- Customization: Try using different herbs in the dry rub, such as rosemary or sage, to suit your taste preferences.
- Batch Cooking: This recipe can be easily doubled or tripled if you’re serving a larger crowd.
Why This Recipe Works:
This recipe works because it combines the savory flavors of seasoned pork, crispy bacon, and roasted potatoes with the freshness of a tangy yogurt sauce. The bacon not only adds flavor but also keeps the pork tenderloin moist during cooking. The glaze provides a sweet and tangy contrast that enhances the overall flavor profile of the dish. By parboiling the potatoes, you ensure they are perfectly cooked and crispy by the time the pork is done. This combination of textures and flavors makes for a spectacular dish that’s sure to impress your guests.
Conclusion
Hosting a banquet or festive dinner doesn’t have to be stressful when you have a recipe that’s both simple and impressive. This bacon-wrapped pork tenderloin with roasted potatoes and yogurt sauce is a guaranteed hit that will leave your guests raving. The harmonious blend of flavors and textures, along with the ease of preparation, makes this dish a standout choice for any special occasion. Try it out and watch it become a favorite family recipe that you’ll be proud to serve time and again.
Enjoy your spectacular bacon-wrapped pork tenderloin with roasted potatoes!