Larded Pork Tenderloin

Larded Pork Tenderloin

Main Course 

  • 2


  • Medium


  • Prep time

  • Cook time


  • 5 oz. pork tenderloin - 4 slices of bacon - rosemary - 1 garlic clove - Extra virgin olive oil - Salt and pepper


Remove residual fat from the tenderloin and make medallions about 3 cm high. Rub the meat with a garlic clove and wrap the meat tightly with the bacon strips. Drizzle a little oil onto the medallions. - Heat the grill. Cook both sides of the pork medallions and the outer layer for 3 minutes each. - Remove the meat from the grill and add 3 tablespoons of water onto the grill to create the sauce that will be served on the medallions.

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