Wash the pork tenderloin, pat dry and cut into four centimeter thick slices. Wrap the meat in bacon, season with salt and pepper. Peel the shallots and garlic and cut into fine cubes. Wash the parsley, shake dry and finely chop. Wash, dry and cut the potatoes into wedges.
For the herb crust, stir together the softened butter, about a third of the shallots, garlic, breadcrumbs, parsley, Worcester sauce, pepper and salt. Gradually add enough cream until it has a creamy consistency. Sear the meat on both sides in an ovenproof pan. Then spread the crust generously on the meat and put the pan in the oven. Cook the meat in the oven for about 30 minutes.
Heat the oil in a pan, add the potato wedges and a good handful of chopped rosemary, season with salt and pepper and fry the potato wedges on all sides for 20-30 minutes on low to medium heat. Cook the vegetables in salted water and then glaze them in a pan with the powdered sugar and a pinch of broth.
The meat should be done about 5 minutes before the rest, so that you don`t have to keep everything warm. Take the pan out of the oven, wrap the meat in aluminum foil and keep it warm. Put the remaining shallots in the pan, fry them briefly and then deglaze with the wine and the remaining cream. Season with salt and pepper and thicken with the cold butter.
Cut the meat again depending on the thickness and serve with the potato wedges, the vegetables and the sauce on preheated plates.
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