Piece of pork tenderloin wrapped in bacon with fresh ricotta and bell pepper, delicious with some vegetables and potatoes.
Cut the bell pepper into cubes. Cut the pork tenderloin into slices of about 2 to 3 cm. Wrap the bacon slices around it, if necessary fold them in half so that they are the same height. Press the bacon well.
Sprinkle the meat with a pinch of pepper. Heat a little oil or butter in the pan. Bake the pork tenderloin for about 7 minutes. Place the medallions on a plate and spoon some ricotta on top and divide the peppers and pine nuts over them. Garnish with a basil leaf.
Source: Leukerecepten by leukerecepten-nl.
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