Rolled Pork Tenderloin

Start by inserting the toothpicks into the pork tenderloin, approximately one and a half finger-widths apart.

Then make shallow cuts using an oven rack as a guide.

Transfer the meat to a large bowl, add the ice cubes and pour in the beer. 

Cover the bowl and let it soak for 1 hour.

In a large skillet over medium to low heat, add the olive oil, the onion cut into strips, the cloves of garlic chopped into smaller cubes, the mushrooms chopped into smaller pieces, the red bell pepper chopped into small cubes, the sliced pickled cucumbers and sauté for 5 minutes.

After this time has passed, add the heavy cream. 

Season with the salt, a pinch of black pepper and stir to incorporate. 

Once the meat’s marinating time has passed, season it with salt to taste, black pepper to taste, sweet paprika to taste, garlic powder to taste, onion powder to taste and rub this seasoning all over the meat.

Next, make a bed with the sliced bacon. 

Place the seasoned meat on top of the bacon. 

Fill the cuts in the meat with the sautéed mixture we prepared. 

Then wrap the meat in the bacon and secure it with a toothpick topped with a cube of butter.

Transfer it to a baking tray, take it to a preheated oven at 180 ° C (350 ° F) and bake for 40 minutes. 

Serve.