Filet de porc enrobé de bacon

Ingrédients

• 1 pork tenderloin (about 1 to 1 1/2 pounds )
• 8-10 slices bacon (thin cut)
• 2 tablespoons Dijon mustard
• 2 cloves garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt (or to taste)
• 1 tablespoon olive oil
• fresh parsley (chopped (for garnish))

Préparation

1. 1

   Prepare the Tenderloin:: Preheat your oven to 400°F (200°C). Trim any excess fat or silver skin from the pork tenderloin.

2. 2

   Wrap with Bacon:: In a small bowl, combine the Dijon mustard, minced garlic, dried thyme, dried rosemary, black pepper and salt. Rub this mixture evenly over the entire tenderloin.

3. 3

   Lay the bacon slices on a cutting board, slightly overlapping each other to form a rectangle. Place the pork tenderloin on one end of the bacon. Roll the tenderloin up tightly in the bacon, making sure the bacon overlaps slightly to seal. If needed, use toothpicks to secure the bacon.

4. 4

   Sear the Tenderloin:: In a large oven-safe skillet, heat the olive oil over medium-high heat. Place the bacon-wrapped tenderloin in the skillet, seam-side down. Sear for about 2-3 minutes per side, or until the bacon is browned and crispy on all sides.

5. 5

   Roast in the Oven:: Transfer the skillet with the seared tenderloin to the preheated oven. Roast for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

6. 6

   Rest the Meat:: Remove the pork tenderloin from the oven and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute and keeps the meat moist.

7. 7

   Serve:: Slice the bacon-wrapped pork tenderloin into medallions and garnish with chopped fresh parsley. Serve hot with your favorite side dishes.