виная вырезка с беконом под яблочной глазурью
- 1. Pork tenderloin — 650g
- 2. Apples — 340g
- 3. Apple juice — 300g
- 4. Apple jam — 75g
- 5. Bacon — 400g
- 6. Maple Syrup — 75g
- 7. Mustard Dijon — 40g
- 8. Garlic — 80g
- 9. Sage — 15g
- 10. Olive oil — 14g
- 11. Salt — 5g
Stages of cooking
Rub meat with a mixture of olive oil, garlic, sage and salt.
Put 8 pieces of culinary thread on a plastic wrap. On those pieces you should have slices of bacon, apple slices on top, and then a prepared tenderloin. Roll up the roll and tie the threads.
Prepare the icing: boil the juice and boil it until it is halved. Add the jam, boil. Remove from heat, add mustard and maple syrup.
Bake the tenderloin for 30 minutes at 150 degrees, pour part of the glaze and bake for another 15 minutes, periodically adding glaze.
Serve the finished tenderloin roll, which is cut into pieces.