Pork tenderloin with bacon and sausage

Recipes - Pork tenderloin with bacon and sausage

There are many meat recipes on the Romanian Christmas table and Oana prepared pork tenderloin, filled with sausage, all wrapped in bacon. And for a final touch - a bit of rosemary. Enjoy!


  • a slightly bigger pork tenderloin
  • one semi-smoked sausage
  • finely sliced bacon
  • salt
  • pepper
  • dry rosemary
  • 2 tablespoons of oil

Directions for Pork tenderloin with bacon and sausage

Pierce the tenderloin on the middle with a thin knife and make room to insert the sausage in the middle of the file. After the sausage is into place, cover the meat in slices of bacon, then sprinkle oil over it. Add salt, pepper and dry rosemary. Place it in a tray with a bit of water, cover it with aluminium foil and put it in the preheated oven for 45 minutes. Then remove foil and let it bake for 10-15 minutes. Then remove tray from the oven and cover it back with the foil and let it “rest” for 15 minutes. Then slice it with a very sharp knife. Enjoy!

Tags: pork tenderloin, sausage, bacon, rosemary, oil, recipes Main course - meat

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