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lemongrass pork fillet in a crust of bread

was so long that I wanted to try this recipe, The first time I view, can not remember where, I immediately thought it was a recipe from "Yum!"

In fact it's very good, the bread is soft and the fillet is well cooked and not at all stringy.





Ingredients:

1 pork tenderloin

baguette 1 / strand

100 g bacon spread

1 clove garlic

1 sprig of thyme

1 sprig of rosemary

1 tablespoon chopped parsley

In a hot skillet brown the pork on all sides without adding anything.

Chop the garlic, thyme and rosemary finely, add the chopped parsley and arrange on a platter the size of the thread.

Cut the bread lengthwise, sandwich type, and empty the crumb.

Pass the thread in the chopped herbs by placing it on all sides, lay the fillet on a piece of bread and cover with the other party; tie the bread to the length of the thread.

Arrange the bacon slices on a cutting board next to each other.

Place the bread in the center and wrap with bacon, bread tie with string.

Wrap the bread in aluminum foil and bake at 200 degrees for about 60 minutes, remove the aluminum and wait at least half an hour before serving the fillet in a crust.