Pork tenderloin in bacon coat with paprika-salsa

Name: Pork tenderloin in bacon coat with paprika-salsa
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 red, yellow and green peppers; 1 Shallot; 1 Garlic clove; 1 chili pepper; 2 TABLESPOONS Sherry Vinegar; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Branches of rosemary; 2 Pork fillets without head and tip (approx. 400 g each); 7-10 Tbsp Rose peppers; 16 discs Bacon; 2 stem(s) Oregano

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1 red, yellow and green peppers
1 Shallot
1 Garlic clove
1 chili pepper
2 TABLESPOONS Sherry Vinegar
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Branches of rosemary
2 Pork fillets without head and tip (approx. 400 g each)
7-10 Tbsp Rose peppers
16 discs Bacon
2 stem(s) Oregano

Directions

1
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
2
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
3
Cut the fillet into slices and garnish with rosemary. Garnish salsa with oregano