Braided Pork Tenderloin With Bacon and Peas







A recipe allowed in a / / / diet.

Have you braided before? If not, this is an occasion. Pair this decadent roasted pork tenderloin with a delicious mixture of bacon and peas. You need some onion, canned tomatoes, and white wine to give it an irresistible savor. Give this a final touch with fresh parsley.

Nutritional Chart

Calories: 483 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 48 g
  • 26 g
  • 12 g

Ingredients Needed for Braided Pork Tenderloin With Bacon and Peas

1 ½ pounds of pork tenderloin
2 tablespoons of vegetable oil
5 ounces of bacon, diced
1 small onion, diced
1 teaspoon dried parsley
⅓ cup canned tomatoes, diced
¼ cup white wine
1 cup frozen peas
½ cup water
¼ cup fresh parsley, chopped

How to Make Braided Pork Tenderloin With Bacon and Peas

  1. Place the pork tenderloin on your work surface. Starting from 1.5 – 2 inches from one end, cut it lengthwise into 3 strips.
  2. Season it on both sides with salt and pepper. Interweave the 3 strips, then fasten the loose end with a toothpick.
  3. Transfer the braided tenderloin to a roomy baking dish, drizzle with 1 tablespoon of vegetable oil, then roast for 50 minutes at 380⁰F/190⁰C.
  4. Heat the remaining tablespoon of oil in a saucepan over medium heat and add the bacon. Cook and stir until it starts looking translucent.
  5. Add the onion and dried parsley. Stir them in. Do the same for the canned tomatoes and wine.
  6. Add the frozen peas and water. Stir in, then cover with the lid and simmer for 10 minutes.
  7. Remove the lid and season the mixture with salt and pepper. Add the parsley, stir it in and remove from heat.

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