Bacon-wrapped pork tenderloin
20 oz. pork tenderloin
7 oz. bacon
½ tsp pepper
1 tbsp butter
1 tbsp olive oil
51⁄3 oz. cream cheese
1 garlic clove, minced
1 oz. sun-dried tomatoes in oil, chopped
2 tbsp fresh sage, finely chopped
salt and pepper
¾ cup heavy whipping cream
Roasted garlic cauliflower mash
1 tbsp olive oil
1 whole garlic
½ tsp sea salt
1 lb cauliflower
4 oz. butter
salt and pepper
1Make the cauliflower mash according to the instructions below. Keep warm while cooking the rest of the meal.
2Lower the oven temperature to 350°F (175°C). Mix cream cheese, sun-dried tomatoes, garlic and sage for the filling in a small bowl.
3Trim the tenderloin and season with pepper all around. Cut it lengthwise to make a pocket for the filling. Add half of the filling to the pocket and try to close it by pushing the sides together. Wrap the bacon slices around to seal.
4Heat butter and olive oil in a frying pan and fry the tenderloin until golden on all sides. Place it in an oven-safe baking dish.
5Bake in the oven until the tenderloin reaches an internal temperature of 150°F (65°C). It takes about 20 minutes, but we recommend using a thermometer placed in the thickest part of the meat. Remove from the oven when done and leave to rest wrapped in foil.
6Pour the juices from the baking dish in a sauce pan along with heavy cream and the rest of the filling. Bring to a light boil and let simmer for a few minutes. Season with salt and pepper.
7Slice the tenderloin diagonally and serve with mash and sauce.
Roasted garlic cauliflower mash
1Preheat your oven to 425°F (225°C). Break the garlic into cloves but keep the peel on each clove.
2Place the garlic in an oven safe baking dish and drizzle with olive oil and sprinkle sea salt on top. Roast the garlic for about 20 minutes or until golden and soft. Take out of the oven and let cool.
3While the garlic is roasting you make the mash. Trim the cauliflower and cut into small florets. You can even use the stem.
4Boil the cauliflower in lightly salted water until softened but not until it loses all texture. Drain and discard of the boiling water. Press the cauliflower to get rid of as much water as possible.
5Peel the garlic and place in a food processor with the boiled cauliflower, and butter. You can also mix with an immersion blender. Taste to see if it needs additional seasoning.
Prep 15 Min
Cook 45 Min
Servings 4