Bacon Pork Tenderloin with Succotash

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
4-6 4-6
Bacon Pork Tenderloin with Succotash
A nutritious warming pork dish full of flavour with a side of Succotash to serve either as a lunch or a main meal
Main ingredients
  • Meat
Ingredients
Method

Ingredients

  • 12 rashers streaky bacon, stretched
  • 75g Dijon mustard
  • 1 tablespoon brown sugar
  • 2 teaspoons dried thyme
  • 3 cloves garlic, crushed
  • 1 pork tenderloin, (approx. 600g)
  • 1 red onion, sliced
  • 1 teaspoon Thai fish sauce
  • 400g can butterbeans (240g drained weight)
  • 1 small yellow squash, peeled and sliced into semi-circles
  • 250g sweet corn kernels (drained weight 125g)
  • 125g okra, sliced at an angle across the width
  • 200ml chicken stock
  • 10 plum tomatoes, sliced lengthwise
  • 1 small red pepper seeded and cut into thin strips
  • 25g unsalted butter
  • 2 tablespoons fresh basil, finely chopped
  • Salt and pepper to taste

  • Method

  • 1
    Pre heat the oven to 200C/Fan 180C/Gas Mark 6
  • 2
    Place the Shallow Casserole over a low heat
  • 3
    In a small mixing bowl place the mustard, brown sugar, thyme and minced garlic in a bowl and mix well
  • 4
    Spread the mixture over the pork tenderloin
  • 5
    Wrap the bacon around the tenderloin
  • 6
    Place the tenderloin in the hot Shallow Casserole and place in the oven for approximately 20 - 25 minutes, if you have a meat probe you can check for a minimum temp of 60 – 65C
  • 7
    Remove from the Shallow Casserole and place the pork in a piece of tinfoil
  • 8
    Place the Shallow Casserole on a medium heat and add the red onion to cook for 5 minutes.
  • 9
    Add the Thai fish sauce and the butterbeans, squash, corn, okra and chicken stock and bring to the boil
  • 10
    Cover with the lid and cook for 10 minutes
  • 11
    Add the tomatoes and red pepper and cook for a further 5 minutes
  • 12
    Stir in the butter and basil and season to taste
  • 13
    Slice the pork into 1cm thick slices and lay on top of the Succotash
  • 14
    Cook’s Notes
  • 15
    This recipe can be made with a butternut squash instead of a small yellow squash