Baked pork fillet with bacon and apples, a combination I would say almost Traditional. The pork tenderloin is wrapped in bacon, browned on high heat in a pan and baked in the oven, It remains soft and juicy. The combination with the browned apples with butter and cinnamon enhances the lot. I suggest you use a type of apple crisp and compact, Come mammal Stark of Fuji. If you prefer something more sour, then choose without hesitating Renetta apple or green apple Granny Smith.
The pork tenderloin baked with bacon and apples is second meat dish of Italian cuisine easy to prepare and light enough, without sacrificing taste. If you added a green outline as sauteed broccoli or spinach with Parmesan, It's a great dish. An alternative more calories but certainly more beloved by children is instead the mashed potatoes, a classic side dish of braised or stewed meat. If you like meat dishes based on pork, you can also have a look at ' ROAST PORK WITH PRUNES the PORK LOIN WITH HAM, MUSHROOMS AND CHESTNUT or the very traditional ARTIST OF MILK PORK.
a pork tenderloin of 800 grams divided into 4 pieces from 200 grams each
8 slices of bacon, not too thin
Fresh Rosemary as required
salt and pepper
150 ml of red wine
a pinch of cinnamon
30 grams of butter
6 Tablespoons extra virgin olive oil
FOR APPLES IN PAN
6 mele Renette, Stark on Fuji
cinnamon as required
salt to taste
40 grams butter
Preheat the oven to 180 degrees static. Massage the pork fillets with chopped salt, pepper and Rosemary, then wrap them with two slices of bacon, so that the side of the fillets is all wrapped in bacon, and tie it tight the fillets with kitchen Twine, so that the bacon is securely placed around the meat. Mettere in una casseruola l'olio e farlo scaldare, then Sauté over high heat the pork tenderloin on all sides, above, under and along all sides covered with Bacon, until they are evenly browned and crispy bacon will not become. Deglaze with the wine and transfer the fillets and the sauce in a baking dish, Add a sprig of Rosemary, adjust with salt and pepper and cook for 15-20 minutes.
Meanwhile, Peel apples, cut them in half, then into quarters and then sliced not too small and put them in a pan with butter, a pinch of cinnamon and salt to taste. Fry over high heat on each side being careful not to spappolarle and, by the time they formed a golden crust, put them aside.
When the pork tenderloin is cooked, transfer the portions on a heated stage and put the pan on the fire: Deglaze the sauce with butter and cook for a few minutes until the sauce won't become dense.
Serve the fillets of pork with their sauce and warm apples.
MATCHING: Dall'azienda agricola Caminella, in the province of Bergamo, We choose the Luna Rossa: a red wine made from a blend of Cabernet Sauvignon, Merlot and Pinot Noir, characterised by aromas of ripe red fruit and spices, accompanied by a round taste that combines gentle acidity mineral notes.