Stuffed Pork Tenderloin Roll in Bacon

I know how to make “some pasta” but I don’t consider myself a great chef, so I invited a friend to show us a cool recipe for the holiday table (or whenever you want to make something delicious).

Below, you'll find the video recipe and Chef Brici's instructions!

Pork Tenderloin Roll Filled with Dried Plums and Walnuts, Wrapped in Bacon, Served with Broccolini, Stuffed Mushrooms, and Horseradish White Sauce

Ingredients

(For 4 servings)

• Pork tenderloin: 2 pieces (approx. 900g)

• Walnuts: 100g

• Dried plums: 100g

• Bacon: 300g

• Broccolini: 400g

• Sugar: 50g

• Salt: 70g

• Chili flakes: 2g

• Lime: 1

• Garlic: 50g

• Olive oil: 50ml

• Portobello mushrooms: 4

• Shallot: 100g

• Red bell pepper: 200g

• Olives: 100g

• Cheddar cheese: 150g

• Sunflower oil: 100ml

• Horseradish paste: 80g

• Heavy cream (32%): 200ml

• Butter: 50g

Preparation

1. Broccolini Blanching:
   Blanch the broccolini in salted and sugared water for about 2 minutes. Immediately transfer to ice water to halt the cooking process, stirring occasionally.

2. Flavored Oil:
   Finely grate the lime zest (green part only) and garlic. Mix with olive oil and chili flakes to create a fragrant oil.

3. Pork Filling:
   Blend the walnuts and dried plums into a paste. Add 2-3 tablespoons of water gradually if needed to achieve the desired consistency.

4. Preparing the Pork Tenderloin:

   • Trim the tenderloin by removing the shiny membrane without cutting into the meat. Remove the thin ends, which can be diced and used for the stuffed mushrooms.

   • Make a lengthwise cut in the tenderloin, being careful not to cut all the way through, to create a pocket for stuffing.

5. Bacon Wrapping:

   • Lay out overlapping slices of bacon on cling film, slightly longer than the tenderloin to cover the ends.

   • Place the tenderloins side by side, tightly seal them together, and roll them in the bacon, using the cling film for a snug wrap. Twist the ends to secure the roll.

   • Freeze for 10 minutes to firm up the bacon.

6. Cooking the Pork:

   • Sous-vide: Place the roll in a sealed bag and cook at 70°C (158°F) for approximately 35 minutes, then caramelize in a pan.

   • Oven: Bake at 120°C (248°F) for about 45 minutes, followed by searing in a pan for a crispy crust.

   • After cooking, allow the meat to rest for 7 minutes before slicing.

7. Stuffed Mushrooms:

   • Remove the stems and outer membrane of the mushrooms. Scoop out the inside to create a hollow space and caramelize briefly in a pan.

   • For the filling, use leftover or unattractive vegetables to minimize food waste. Sauté the vegetables in oil and butter, then cool slightly. Add grated cheddar and mix until smooth.

   • Fill the mushrooms with the mixture and top with more cheddar. Bake at 160°C (320°F) for 7 minutes.

8. Horseradish Sauce:

   • In a small saucepan, sauté diced shallots in butter and fat rendered from the pork roll. Add heavy cream and a tablespoon of horseradish paste. Simmer on low heat until the sauce reaches the desired consistency.

9. Plating:
   Arrange the sliced pork roll on a bed of broccolini, accompanied by stuffed mushrooms and drizzled with horseradish sauce. Serve immediately.