Pork Chops with Bacon and Sage

Pork tenderloin, sliced into portions and wrapped in bacon with sage leaves and fried in olive oil and butter – this easy Italian recipe is an excellent idea for the festive table. For a side dish, you can serve juicy fried spring onion or a diet Sicilian salad orange and fennel salad.


Pork Chops with Bacon

Ingredients (2 servings)

  • 400 g Pork Tenderloin
  • 50 g Butter
  • 4 slices of Smoked Bacon
  • 30 ml White Wine
  • 8 Sage Leaves
  • 2-3 Sprigs of Rosemary
  • Olive Oil
  • Salt
  • Peppercorns Mixture

FOR FRIED ONION

  • 4 Stalks of Spring Onion
  • 25 g Butter
  • 15 ml White Wine
  • Salt
  • Olive Oil

INSTRUCTIONS

Divide the tenderloin into portioned pieces of approximately 100 g each. Wrap the side of each piece with a strip of bacon.  Put 2 leaves of sage on the bacon, tie in the middle with a culinary thread.

Wash spring onion, cut out the green part, cut onion in half lengthwise.

Heat a pan with 3 tablespoons of olive oil, add 25 g of butter. Add onion, fry until golden brown for 2-3 minutes. Salt, pour the white wine. Stew over medium heat until the wine evaporates, remove from heat.

Heat 3-4 tbsp of olive oil and the butter in a saucepan. Put the fillet with the cut side down, add sprigs of rosemary. Fry on both sides until golden brown. Fry from the sides to a golden color, pouring the fillet with oil from the pan. Salt, sprinkle with pepper grains. Add white wine, evaporate the wine for 1-2 minutes.

Serve pork chops with fried spring onion.

Pork tenderloin, sliced into portions and wrapped in bacon with sage leaves and fried in olive oil and butter
    Pork tenderloin, sliced into portions and wrapped in bacon with sage leaves and fried in olive oil and butter

    Pork Chops with Bacon and Sage

    Servings: 2

Ingredients

  • 400 g pork tenderloin
  • 50 g Butter
  • 4 slices of Smoked Bacon
  • 30 ml White Wine
  • 8 Sage Leaves
  • 2-3 Sprigs of Rosemary
  • Olive Oil
  • Salt
  • Peppercorns Mixture

Instructions

  1. Divide the tenderloin into portioned pieces of approximately 100 g each. Wrap the side of each piece with a strip of bacon. Put 2 leaves of sage on the bacon, tie in the middle with a culinary thread.
  2. Heat 3-4 tbsp of olive oil and the butter in a saucepan. Put the fillet with the cut side down, add sprigs of rosemary. Fry on both sides until golden brown. Fry from the sides to a golden color, pouring the fillet with oil from the pan. Salt, sprinkle with pepper grains. Add white wine, evaporate the wine for 1-2 minutes.
    pork chops with bacon, pork chops with sage