Tuesday February 11, 2025
2 minutes to read
John Jugum
Chef
Ingredients
- 500-600g pork tenderloin
- 10-12 slices streaky bacon
- 2-4 slices ham
- 60g smoked gouda cheese (grated)
- Thyme (fresh bunch, chopped)
- 500g baby potatoes (cut in halves)
- 3-4 carrots (medium size, cut in chunks)
- 4-5 shallots (cut in halves) or 2 large onions (cut in quarters)
- 20ml extra virgin olive oil
- Salt & pepper to taste
Instructions
1. Cut the pork tenderloin lengthwise through the centre half, way down from the left and right side of the fillet.
2. Cover your tenderloin with a sheet of glad wrap and pound gently with a mallet until desired thickness is achieved. It should be thick like a schnitzel.
3. On the clean sheet of glad wrap lay down your streaky bacon, one slice next to the other covering edges of each slice with another.
4. Place the tenderloin over the streaky bacon.
5. Season the tenderloin with salt and pepper and sprinkle it with half amount of chopped thyme.
6. Place sliced ham over the tenderloin and sprinkle it with grated cheese.
7. Roll the tenderloin, folding ends sides first, then wrap the rolled tenderloin in streaky bacon.
8. Wrap it all up again with glad wrap and leave in the fridge for 20-30 minutes to set.
9. Place your vegetables into a roasting tray and season it with olive oil, salt and pepper and remaining thyme.
10. Place your tenderloin on the center of the tray with seam side down and roast at 200 Celsius for about 35 minutes.
11. Once it is ready, slice it up into the even slices and serve with roasted vegetables, and enjoy!
Born in the bustling city of Auckland, New Zealand, John was raised amidst the vibrant flavours and aromas of Croatian cuisine. His father, a master of the kitchen, delighted in cooking for his family of six…
If you would like to learn more about John, see Expert: John Jugum.
