Pork Tenderloin Wrapped in Bacon with Garlic Cauliflower Mash

Pork tenderloin, Bacon, 35% cream, Cream cheese, Ghee, Sage, Garlic, Black pepper, Table salt, Colored cauliflower, Butter, Olive oil, Garlic, Sea salt

Slice: 15 min. Bake in the oven: 20 min. Fry: 8 min. Bake in the oven: 20 min. Let it stand: 10 min. To boil: 10 min. Blend with a blender: 5 min. Heat on the stove: 5 min.

Preparing the pork

Mix cream cheese (100 g) with garlic (5 g) and sage (8 g). If you want a brighter taste, add sun-dried tomatoes (30 g) to the filling.

Pat the pork tenderloin (600 g) dry, season it with black pepper (to taste), and cut a long pocket through the center. Fill it with the cheese mixture, then wrap the tenderloin with bacon (200 g).

Heat ghee (15 g) in a skillet and sear the tenderloin quickly on all sides until golden. Transfer it to a baking dish and bake at 175C for about 20 minutes, until the internal temperature reaches at least 63C. After baking, wrap the tenderloin in foil and let it rest for 10 minutes.

Pour the juices from the baking dish into a saucepan, add the 35% cream (175 g), and any leftover filling if there is any. Bring the sauce to a light simmer, cook for 2-3 minutes, then season with table salt (to taste) and black pepper (to taste).

Preparing the garlic mash

Place the garlic (10 g) in a small baking dish, drizzle with olive oil (15 g), sprinkle with sea salt (to taste), and roast at 225C for about 20 minutes until the cloves are soft and golden.

Cut the cauliflower (450 g) into florets and boil for 8-10 minutes until tender but not watery. Drain well and let the steam escape for 1-2 minutes.

Transfer the cauliflower (450 g) to a blender or a tall cup for an immersion blender, add butter (110 g) and the roasted garlic (10 g), then blend until smooth. If needed, add a little more sea salt (to taste).

Slice the tenderloin (600 g) on the diagonal and serve it with the garlic mash and the warm cream sauce.