👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F).

   💡 プロのコツ: Ensuring the oven is at the correct temperature is crucial for even cooking.
2. 2

   In a skillet, cook the chopped bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.

3. 3

   Add the finely chopped onion and minced garlic to the skillet with the bacon fat. Sauté until softened and fragrant.

4. 4

   In a bowl, combine the cooked bacon, sautéed onion and garlic, chopped sage, chopped parsley, apple syrup, breadcrumbs, Dijon mustard, salt, and pepper. Mix well to form the stuffing.

   💡 プロのコツ: Taste the stuffing mixture and adjust seasoning if needed.
5. 5

   Butterfly the pork tenderloin by making a lengthwise cut about two-thirds of the way through, then opening it like a book. Alternatively, make a deep pocket down the center.

6. 6

   Spread the stuffing mixture evenly over the butterflied pork tenderloin or into the pocket. Roll the tenderloin up tightly and secure with kitchen twine at intervals.

   💡 プロのコツ: Tying the tenderloin helps it hold its shape during cooking.
7. 7

   Rub the outside of the stuffed tenderloin with olive oil, salt, and pepper.

8. 8

   Sear the tenderloin in a hot oven-safe skillet over medium-high heat for about 2-3 minutes per side until browned.

9. 9

   Transfer the skillet to the preheated oven. Roast for 20-25 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare, or 71°C (160°F) for medium.

   💡 プロのコツ: Use a meat thermometer for accurate doneness.
10. 10

    Remove the pork tenderloin from the oven, tent loosely with foil, and let it rest for 10 minutes before slicing and serving.

    💡 プロのコツ: Resting allows the juices to redistribute, resulting in a more tender and moist roast.