Bacon-wrapped pork tenderloin with plum sauce

Tip: tap a step to mark it as done.

1. Wrap the tenderloins

   10 min

   Preheat the oven to 200 °C (400 °F). Trim the silverskin from the tenderloins and pat dry with paper towels. Season with pepper, sprinkle with thyme, and lightly salt. Wrap each tenderloin in bacon slices, overlapping them as you go.

2. Sear and roast

   25 min

   Heat the oil in a skillet and sear the tenderloins on all sides until the bacon starts to crisp. Transfer to a roasting pan and roast for 15–18 minutes at 200 °C (400 °F), until the center reaches 63 °C (145 °F). The pork should be cooked through but still slightly pink and juicy in the center.

3. Make the plum sauce

   15 min

   Finely chop the onion and sauté it in the butter. Pit and quarter the plums, then add them along with the honey and cinnamon and cook briefly. Pour in the wine and simmer for 10 minutes, until the plums soften and the sauce thickens.

4. Serve

   5 min

   Let the roasted tenderloins rest for 5 minutes, then slice and serve with the plum sauce.

Tip: Pork tenderloin is lean and dries out quickly, so do not roast it longer than necessary. The most reliable way to check doneness is with a kitchen thermometer inserted into the thickest part.

This recipe was translated from the Slovak original: Bravčová panenka v slanine so slivkovou omáčkou