Bacon-wrapped pork tenderloin

Step 1/5

• 1 kg pork tenderloin

• oven
• cutting board
• knife

Preheat the oven to 230°C/450°F. Cut the pork tenderloin into equal-sized chunks.

Step 2/5

• 3 tbsp paprika powder
• 3 tbsp pepper
• 2 tbsp garlic powder
• 1 tbsp sugar
• 2 tbsp salt
• 3 tbsp cumin seeds
• 2 tbsp Italian seasoning
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 1 tbsp sesame oil
• 3 tbsp olive oil
• 3 tbsp cooking wine
• 1 lemon

• bowl

In a large mixing bowl, combine paprika powder, pepper, garlic powder, sugar, salt, cumin seeds, Italian seasoning, light and dark soy sauce, sesame oil, olive oil, and cooking wine. Squeeze juice from a third of the lemons into the mixture. Marinate the pork pieces with the mixture.

Step 3/5

• 2 lemons
• 50 g butter

Slice the remaining lemons thinly and cut the butter into even cubes.

Step 4/5

• 15 g thyme
• 12 slices bacon
• 2 tbsp black peppercorns

Put a slice of lemon and some thyme leaves on top of each piece of pork tenderloin and wrap with bacon, then sprinkle the whole black peppercorns and butter cubes on top of the bacon-wrapped pork.