Smoky Bacon-Wrapped Pork Tenderloin with Lentil Quinoa Pilaf

Ingredients:

• 800g pork tenderloin
• 12 slices of bacon (approx. 200g)
• 2 Tbsp smoked paprika
• Salt and pepper to taste
• 2 Tbsp olive oil
• 1 cup green lentils
• 1/2 cup quinoa
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups of low sodium vegetable broth
• Fresh herbs (rosemary, thyme) for garnishing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the pork tenderloin with the smoked paprika, salt and pepper, then wrap it in the bacon slices.
3. Heat the olive oil in a large oven-safe pan over medium heat. Add the bacon-wrapped tenderloin and sear each side until crispy.
4. Move the pan to the oven and roast for about 20-25 minutes until the pork is cooked through.
5. While the pork is cooking, prepare the lentil quinoa pilaf. Sauté the onion and garlic in another pan until softened.
6. Add lentils and quinoa to the pan, stir to coat in the onion and garlic flavor.
7. Pour in the vegetable broth, and bring to a boil. Lower the heat, cover and let it simmer until the lentils and quinoa are tender.
8. Remove the pork from the oven and let it rest for a few minutes before slicing.

Nutritional Information:

Calories per serving: 590 kcal

Protein: 60g

Fat: 20g

Carbs: 35g

Plating:

Slice the pork tenderloin into thick medallions and arrange them in a semi-circle on one side of a clean, white plate. Spoon a generous portion of the lentil quinoa pilaf on the other side of the plate, making sure to arrange it in a mound. Garnish the pork with fresh herbs and drizzle some of the cooking juices over the slices for added flavor and presentation. The contrast between the light colored quinoa, green lentils, and the smoky bacon-wrapped pork should create a visually striking and appetizing plate.