Grill & BBQ
Sven's birthday menu – stuffed pork tenderloin in bacon with creamy Parmesan beans
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Sometimes a perfect birthday needs no big party. A hot grill, a good glass of wine, the person you love beside you and a home-cooked meal are more than enough. That is exactly how this birthday menu came about. It brings together everything I love about grilling: juicy pork tenderloin, creamy beans, crisp baguette and plenty of beautiful moments.
Timing
- Preparation: approx. 30 minutes
- Grilling time: approx. 35-50 minutes, depending on the thickness; Check core temperature. Cook the beans in parallel for about 30 minutes.
- Rest time: 5-8 minutes
- Total: approx. 70-90 minutes
Estimated nutrition
per serving · Calculated for 2 servings.
- Energy
- ≈ 1820 kcal
- Protein
- ≈ 117.8 g
- Carbohydrates
- ≈ 86 g
- Fat
- ≈ 108.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 tbsp ajvar · ≈ 15.0 g
- 1 garlic clove · ≈ 6.0 g
- a little olive oil · ≈ 10 g
- 1 red onion · ≈ 100.0 g
- 1 baguette · ≈ 250.0 g
- 8–10 slices bacon · ≈ 135 g
- 4–5 sun-dried tomatoes in oil · ≈ 36 g
- garlic butter · ≈ 40 g · Assumed quantity / reference product
Unspecified frying oil: 10 g assumed per recipe.
The midpoint was used for quantity ranges.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- For the stuffed pork tenderloin in bacon:
- 1 pork tenderloin (about 500–600 g)
- 8–10 slices bacon
- 100 g cream cheese
- 4–5 sun-dried tomatoes in oil
- 1 tbsp ajvar
- 1 garlic clove
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- black pepper
- a little olive oil
- toothpicks or butcher's twine
- For the creamy Parmesan beans with bacon:
- 500 g green beans
- 100 g bacon lardons
- 1 red onion
- 1 garlic clove
- 150 ml cream
- 60 g freshly grated Parmesan
- nutmeg
- pepper
- salt
- To serve:
- 1 baguette
- garlic butter
Instructions
- Parry the pork fillet. Cut lengthwise and carefully unfold without cutting all the way through.
- For the filling, mix together the cream cheese, finely chopped dried tomatoes, ajvar, finely chopped garlic, rosemary and thyme. Season with black pepper.
- Put the filling in the middle of the opened fillet, leaving around 1-2 cm free around the edge. Fold the fillet together.
- Wrap with bacon, slightly overlapping, and secure with toothpicks or kitchen twine.
- Prepare the grill to around 180 °C indirect heat. Place the stuffed pork fillet in a lightly oiled gastro container and grill in the indirect area. Using a thermometer, measure to the center of the filling.
- Finally, briefly grill the fillet all around directly on the grill grate. Also in the middle of the filling reach at least 70 ° C for 2 minutes; This may increase the cooking time. Then let it rest for 5-8 minutes and cut into medallions.
- At the same time, cook fresh green beans sufficiently in boiling water; As a conservative guide, allow about 30 minutes, then drain. In a cast iron pan on the grill, fry the bacon cubes until crispy, sauté the finely chopped red onion until translucent and briefly fry the garlic.
- Add the cream, stir in the Parmesan, season with nutmeg, pepper and a little salt. Add the beans and let them steep for just a few minutes - do not cook too much.
- Spread the baguette with garlic butter and toast it briefly on the grill. Serve with the fillet medallions and parmesan beans.
