Bacon stuffed tenderloin with mushroom sauce

When time is not short, I like to cook baked meats. While it cooks slowly in the oven, one can relax by reading a good book while collecting all the aromas it gives off. Aromas that multiply if we fill the loin with bacon as I have done this time.

Once baked, it is cut into slices and served with a mushroom sauce. A simple sauce with an onion background to give it more flavor and cream to add creaminess. You can pass the sauce through the Chinese or serve it as is, if as I like to find the pieces of mushrooms.

Ingredients

• A spine tape
• 150 gr. bacon in tacos
• Extra virgin olive oil
• Sal Island
• Pepper

For the mushroom sauce:

• 400 ml. cream for cooking
• 1 / 2 cebolla
• 40 gr. of pepperoni
• 1/2 glass of white wine
• Sal Island
• Pepper

Crafting

We preheat the oven to 190ºC.

We remove the fat excess of the loin tape, we open it in the form of a booklet and season.

We prepare the filling by sautéing the chopped bacon.

We place the filling on the open loin tape and roll it up. The we tie with thread cooking or roll it up in a mesh so that the filling does not come out during baking.

Dip the loin tape in oil, place it on a tray and we put in the oven. Cook at 190º for approximately 2 hours, or until golden brown.

Meanwhile, we prepare the sauce. Heat a pan with a little oil, add the finely chopped onion and cook until tender. Then, we add the chopped mushrooms, season and sauté for a few minutes. Add the white wine and cream and let it reduce for a few more minutes.

Once the tenderloin is done, we cut into slices and we introduce in the sauce. We let the flavors melt and serve.

More information about the recipe