Neuski's Bacon Wrapped Pork Tenderloin Recipe
bacon mofongo | coconut mojo | haricot vert | crispy plantains
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Ingredients
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Main Ingredients
Seasonings and Marinade
Method
Preparation of Pork Tenderloin
- 1
Marinate the Pork
In a bowl, mix coconut milk, minced garlic, lime juice, chopped cilantro, olive oil, salt, black pepper, cumin, and paprika. Add the pork tenderloin and marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Wrap with Bacon
Preheat your oven to 400°F (200°C). Once marinated, remove the pork from the marinade and wrap it tightly with the bacon slices, securing them with toothpicks if necessary.
Cooking the Tenderloin
- 3
Roast the Pork
Place the bacon-wrapped pork tenderloin on a baking sheet and roast in the preheated oven for 25-30 minutes or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
Preparing the Sides
- 4
Cook Haricot Vert
While the pork is roasting, bring a pot of salted water to a boil. Add the haricot vert and cook for 3-5 minutes until tender but still crisp. Drain and set aside.
- 5
Fry the Plantains
Peel and slice the plantains diagonally. In a skillet over medium heat, add oil and fry the plantain slices until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.