4 Serves
45 Mins
Trim the tapered ends of the pork tenderloin to create uniform cylinders for even cooking.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
42 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
4 mg / 1,250 mgPotassium
1347 mg / 4,700 mgSodium
1634 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
3 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Season the pork cylinders evenly with salt, black pepper, and garlic powder.
Lay out the bacon strips in an overlapping row on a sheet of plastic wrap, then arrange the fresh sage leaves across the bacon.
Place the seasoned pork tenderloin on the bacon and sage bed, then roll tightly using the plastic wrap to secure the bacon around the meat.
Preheat your oven to 220°C. Heat a non-stick skillet over medium-high heat and sear the bacon-wrapped pork on all sides until golden brown.
Transfer the skillet to the oven and roast for 8 to 10 minutes, turning the pork halfway through to ensure even cooking.
25
g95
g20
g
Yemeni
