Bacon-Wrapped Pork Tenderloin with Warm Corn & Zucchini Salad

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A juicy bacon-wrapped pork tenderloin served with a warm, spicy corn and zucchini salad topped with melted Parmesan – perfect for summer evenings on the grill

Serves 4 People

Salad

1 large zucchini

2 cloves garlic

Oil for frying

150 g corn

2 tbsp finely chopped fresh thyme

2 tbsp harissa or other chili sauce

2 tsp lemon juice

150 ml finely grated Parmesan

Sea salt

Freshly ground pepper

Meat

1 pork tenderloin (approx. 600 g)

200 g bacon

This is the way To make it...

Method

• Start by preheating your combo plancha-grill.
• Cut the zucchini into small pieces.
• Finely slice the garlic.
• Wrap the pork tenderloin with bacon and place it on the grill.
• Add oil to the plancha. Sauté the zucchini and garlic for a few minutes.
• Add the corn and cook for another couple of minutes.
• Stir in herbs, harissa, and lemon juice. Season with sea salt. Turn off the heat.
• Mix in 100 ml of the grated Parmesan.
• Place the warm salad on a serving platter and sprinkle with the remaining Parmesan.
• Slice the cooked tenderloin and serve alongside the salad.

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