Pork tenderloin in bacon with chimichurry sauce
Use this recipe with:
- Convotherm mini
- Convotherm 4
- Convotherm maxx pro
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
9 Portions
From Raw
Stage 1
180 °C
- Convection
- - | 65 °C
- 1
R E C I P E
| 1.8 | kg | Pork fillet approx. 3 pcs. |
| 300 | g | Bacon slices |
| 1 | pinch | Pepper, Salz |
| 4 | tbs | Olive oil |
| 4 | tbs | Red wine vinegar |
| 1 | pcs | Parsley flat leaf bunch |
| 1/2 | pcs | Oregano bunch |
| 2 | pcs | Shallots |
| 2 | pcs | Garlic gloves |
| 1 1/2 | tsp | Salt |
| 2 | pcs | Chili deseeded |
| Ingredients | ||
| Parry the pork tenderloins and season. Use the salt sparingly as the bacon still gives off salt. Wrap with the bacon so that the bacon overlaps on the underside. This prevents the bacon from coming loose during cooking. Mix the other ingredients for the chimichurry in a mortar or blender to a pesto-like mass. |
| 1. Food Preparation |
| Place the meat on a coated tray with the core probe in the preheated oven. At the end of the cooking process, let the meat stand for a short time. |
| 2. Cooking Instruction |
| Slice the meat and half nap it with the chimichurry. This goes very well with baked potatoes. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
