Bacon-Wrapped Pork Tenderloin with Squash and Leeks
Ingredients
- 2 pork tenderloins, approx. 250g-300g each
- 12 slices bacon
- 2 stalks leek
- 3 red onions
- 1 handful fresh herbs, e.g. parsley, dill, thyme, rosemary
- 2 tbsp hot mustard
- olive oil
- salt, pepper
- 1 Hokkaido (red kuri) squash
- 2 tsp mixed spices for the squash: coriander, fennel, chili, paprika, turmeric, cinnamon, etc., to taste
- 1 tub Schmand (or sour cream)
Nutrition per serving, approx.: 689 kcal60 g protein42 g carbs32 g fat9 g fiber
Estimates, calculated from the ingredients.
Instructions
- Halve 1 Hokkaido (red kuri) squash, remove the seeds and cut into wedges about 2 cm thick. If you like, you can peel the squash, but it isn’t necessary.
- Put the wedges in a bowl.
- Prepare the spice mix for the squash in a small bowl. For example, mix 0.3 tsp each of coriander, fennel, chili, paprika, turmeric and cinnamon. Add salt and pepper and mix with olive oil to make a marinade.
- Add the marinade to the squash wedges and mix thoroughly.
- Clean the 2 stalks leek thoroughly and cut them into 3 – 4 pieces of equal size. Halve the leek pieces lengthwise.
- Peel the 3 red onions, halve them and cut each half into two or three wedges.
- Pat the 2 pork tenderloins dry and brush each with 1 tbsp mustard.
- For each tenderloin, lay 6 slices of bacon side by side and spread a strip of fresh herbs on top.
- Place a pork tenderloin on top, sprinkle with more herbs and carefully wrap it in the bacon.
- Preheat the oven to 180 °C (350 °F) conventional oven (top and bottom heat).
- Heat a nonstick pan and sear the wrapped pork tenderloins until crispy.
- Meanwhile, line a baking sheet with parchment paper and spread out the marinated squash wedges, the leeks and the onions. Drizzle with olive oil and season with a little salt and pepper.
- Add the seared pork tenderloin and cook on the middle rack of the oven for 40 min.
- After 40 min, take out the pork tenderloin and let it rest. Switch on the oven broiler, move the baking sheet to the top rack and brown the vegetables for another 5 min.
- Season 1 tub Schmand (or sour cream) with salt, pepper, herbs & or spices and put it on the table in a small bowl.
- Slice the pork tenderloin diagonally and serve with the vegetables and the pan juices.
Tips
- When buying, make sure the tenderloins are the same size / thickness so they are done at the same time.
- If the meat is still a little too pink when you cut into it, you can drizzle the slices with the hot pan juices and/or let them finish cooking for a bit in the switched-off oven.
- A simple tomato salad and fresh baguette go perfectly with it.
- Storage: The pork and vegetables keep in the fridge for 2 to 3 days and can be frozen, well wrapped, for about 3 months.
Find more kitchen tips from A to Z in our Kitchen A–Z.
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Frequently Asked Questions about Pork Tenderloin with Pumpkin and Leek
Do I need to peel the Hokkaido pumpkin?
No, Hokkaido skin is edible. It softens as it roasts in the oven. You can still peel it if you prefer.
What if the tenderloin is still too pink inside?
Drizzle the slices with the hot pan juices. Or let them sit in the switched-off oven a little longer. For more certainty, check the internal temperature of the meat.
Which spices go well with the pumpkin?
For example coriander, fennel, chili, paprika, turmeric and cinnamon. Depending on the blend, the dish gets a Mediterranean or Middle Eastern touch. A fresh tomato salad with mint goes well with it.
How do I store leftover bacon-wrapped pork tenderloin?
Store the pork and the squash and leek vegetables in an airtight container in the fridge. They keep there for 2 to 3 days. Reheat everything covered in the oven at 150 °C (300 °F). That keeps the tenderloin juicy.
Can I freeze the bacon-wrapped pork tenderloin?
Yes, you can freeze the cooked tenderloin in slices, well wrapped, for about 3 months. The squash and leek vegetables freeze too but get a little softer. Thaw everything overnight in the fridge, then reheat it in the oven.
