Trim pork tenderloin, i.e. cut away fat and strands and rub well with salt and freshly ground pepper, if desired also with chopped garlic. Allow to marinate briefly.
Then wrap the lung roast all around in bacon, pressing the bacon well.
Preheat the oven to approx. 160 °C.
Heat some oil and butter in a pan, put the pork lung roast in and sear it on all sides just briefly but vigorously.
Place in a suitable roasting pan, pour the fat from the pan over it and place in the hot oven. Roast for about 15-20 minutes, depending on the desired degree of cooking and the size of the individual pieces.
Lift out and keep warm wrapped in aluminum foil.
Dissolve the gravy with beef broth and boil down vigorously. Add chopped capers or pepper to taste and thicken with cream or crème fraîche. (However, the juice also tastes very good as “Natursaftl”).
Arrange on a large platter whole or cut open.