Filet slices of pork wrapped in bacon & potato gratin


Preparation time: 1 hr.
Cooking or baking time: 40 min.
Total preparation time: 1 hr. 40 min.

Our today's Sunday dinner was again pork slices in the Tyrolean bacon coat with colorful vegetables from broccoli, cauliflower and carrots and a delicious potato gratin. The recipe for this I like to pass on and hope that the dish tastes as good to others as us.


  • 1 pork tenderloin approx. 400 - 500 g

Marinade for the meat

  • 1 cup rapeseed or sunflower oil
  • Paprika, freshly ground pepper,
  • Salt or, if present, herbal salt

For vegetables and gratin

  • 500 g potatoes
  • 350 g of mixed vegetables of your choice
  • 150 ml of cream
  • 2 - 3 garlic cloves
  • 100 g parmesan or gratin cheese
  • Pepper, salt, nutmeg
  • some white wine to deglaze as well
  • 1/2 cup condensed milk to fill the gravy
  • 1/2 cup broth for vegetables
  • Butter lard for frying
  • a little butter for the gratin
  • Tyrolean air-dried bacon


  1. The pork fillet the day before cut into appropriate slices - I had expected 3 slices per person - and prepare a marinade from the above ingredients. Put the slices of meat in a bowl, cover with the marinade, cover and put in the fridge overnight.
  2. The next day, remove the slices of meat from the marinade, drain and wrap with the Tyrolean air-dried bacon. I attached the bacon with the roulade clips. It is also possible with toothpicks or cord. Please do not spice up the filet slices.
  3. The potatoes are shaved after peeling into thin slices. I then blanched them briefly in boiling water and immediately quenched them with cold water, then they do not need to bake so long. The potato slices are fan-shaped into a refractory casserole, with each layer being lightly salted.
  4. The cream is seasoned with the chopped or sliced ​​garlic cloves, pepper, salt and nutmeg and poured over the potatoes. Then the cheese comes on it and it will be added a few butter flakes.
  5. The casserole is then for a good half hour in the preheated to 220 degrees top / bottom heat oven.
  6. The prepared vegetables are stewed with a dash of butter, the broth and pepper, salt and nutmeg over medium heat until cooked.
  7. The prepared pork tenderloin slices are seared vigorously in the pan from both sides. Then I put the pan still - depending on the thickness of the meat slices - for a maximum of 10 minutes in the oven.
  8. After finishing the fillets, remove them from the pan, deglaze the gravy with a dash of white wine and then fill with the condensed milk. The sentence is given when serving over the fillets. Then you can eat.

The indicated amounts are enough for 2 - 3 persons.

Good Appetite!

Bacon Wrapped Stuffed Pork Tenderloin – Bruno Albouze – THE REAL DEAL | June 2024