Peel, clean and dice the peppers. Peel shallot and garlic and dice very finely. Wash and halve the chilli, remove the seeds. Chop the pod finely. Mix paprika, shallot, garlic and chili in a bowl, add vinegar and oil, season with salt and pepper
Wash the rosemary, shake dry and pluck the needles from the twigs. Season pork tenderloin with salt, pepper and paprika, wrap in bacon with rosemary and grill for 20-30 minutes while turning. Wash oregano and shake dry
Cut the fillet into slices and garnish with rosemary. Garnish salsa with oregano